Prepare the pistachio pudding according to the package instructions. Place pudding in the fridge to set.
In a stand mixer add 16 ounces of heavy whipping cream, 1 tsp. of vanilla extract, and 2 tablespoons of confectionary sugar. Whip on medium-high speed for 3-5 minutes or until soft, stiff peaks form. Place whipped cream in a piping bag and store in the fridge until ready.
On a parchment-lined work space, unwrap your thawed phyllo dough sheet and remove 6 layers. Phyllo dough is layers of thin, papery pastry that needs to be layered according to the recipe. For this recipe, 6 sheets provides ample texture per batch (you will repeat to achieve desired amount of cups).
Using a pizza cutter, cut the layered phyllo dough into 12 equal pieces that are rectangular. Press each rectangle into the center of a muffin tin.(Optional if you do not like the pointy edges of the cups) remove 4 more phyllo dough layers and cut them into 2″ strips. Cut the strips in half so you have 24 layered strips. Add the strips around the rectangle to make a basket or cup (see images)
Lightly brush the pastry with melted butter. Bake the phyllo dough cups for 13-15 minutes. Allow to cool once done. Repeat the process until desired amount of cups are made.
Fill baked phyllo dough cups with pistachio pudding. Top with real whipped cream, maraschino cherries, and sprinkles. Store in the fridge in an airtight container until you are ready to enjoy.