In a stand mixer (or medium bowl with hand mixer) combine pistachio pudding mix with 1 cup cream and 1 cup of milk. Whisk until fluffy but thick.

You can either transfer this to another bowl or load the pudding into a piping bag to make it easier to fill the cups. Set aside in the fridge until needed.

Now clean your mixing bowl and then mix your chocolate pudding mix with 1 cup cream and 1 cup milk. Whisk until fluffy but thick.

You can either spoon out of this bowl or load the pudding into another piping bag to make it easier to fill the cups. Either way, set it aside in the fridge until needed.

Shell your pistachios and then chop or crush them. I do mine by shelling them first, then I put them in a ziploc bag, seal it almost all the way up (I leave a touch open so it doesn't explode) and then whack it with a rolling pin. If you use the flat end of the rolling pin it works fantastic on pistachios. It does them so they resemble coarsely chopped ones which I like.

Now set the pistachios aside in a bowl with a spoon handy.

Now take 8 paper cups and line them up.

Either pipe or spoon about 2 tablespoons worth of pistachio pudding in the bottom of each cup.

Now add a layer of chopped pistachios.

Pipe or spoon about 2 tablespoons worth of chocolate pudding in the cups.

Add another layer of pistachios.

Pipe or spoon about 2 tablespoons worth of pistachio pudding in the cups.

Add another layer of pistachios.

Pipe or spoon about 2 tablespoons worth of chocolate pudding in the cups.

Cover with plastic wrap or tinfoil.

Place the cups in your freezer for about 6 to 8 hours.

Remove and peel away the paper cups. Place ice cream on plates.

Garnish with chocolate sauce and more pistachios.

Serve with a big old pistachio and chocolate smile!