In a large, microwave-safe bowl, combine the vanilla and white chocolate chips along with the sweetened condensed milk.
Microwave at 50% power in 60-second intervals, stirring in between each interval until the chocolate chips are melted and the mixture is smooth.
Fold in most of the dried cranberries and chopped pistachios.
Spread the fudge into a 10x7 baking dish lined with parchment. If you don’t have parchment, you can grease the pan or use foil. But make sure to grease the foil.
Sprinkle the remaining cranberries and pistachios on top of the fudge and press lightly to set them in.
Refrigerate the fudge for at least 3 hours before cutting and serving.
When ready to cut, let the fudge sit at room temperature for about 15 minutes to soften.
Lift the fudge out of the pan using the excess parchment hanging over the dish and place it on a cutting board.
To get 24 pieces, make 5 cuts lengthwise and 3 cuts going the other direction.
Store in an airtight container at room temperature.