Follow the package instructions to bake the phyllo cups. Let them cool afterward.

In a large bowl, combine the mascarpone, ricotta, powdered sugar, and vanilla. Use a hand mixer or stand mixer to beat until the mixture is smooth.

Add the softened whipped topping and beat until just combined.

Gently fold in the mini chocolate chips.

Refrigerate the mixture for 1-2 hours or until it's chilled and set.

Fill the phyllo cups with the ricotta mixture.

Sprinkle the top with chopped pistachios.

Now, savor and enjoy these delightful treats!