In a stand mixer (or use a bowl with a hand mixer) using the whisk attachment, beat the whipping cream until light and fluffy. I usually start slow until it thickens a little otherwise it will splash all over your kitchen.

Once it's light and fluffy, add the dry pudding mix and mix until well combined.

Scoop the filling into a piping bag with a large tip.

Pipe the filling into your cannoli shells.

Dip both ends of each cannoli in the chopped pistachios.

Place in the fridge for about an hour.

Serve with a big old pistachio smile!