1. Cut 2 (15 x 8-inch) pieces of parchment paper. Place in an 8 x 8 square baking dish in a cross shape. (This is to help remove the fudge easily from the pan. If doubling recipe, you will need to use a larger pan.)
2. Add condensed milk to a saucepan over medium-low heat. Bring to a very low simmer. Cook for 5 minutes. Add white chocolate. Stir until chocolate has melted. Turn off the heat. Stir in the vanilla, cranberries and pistachios. Pour the batter into prepared pan; smooth out the top.
3. Refrigerate for at least 2 hours or until set. Once set, cut into 2 x 2-inch squares. If too hard to cut, leave at room temperature for 30 minutes.

Calories: 283, Fat: 15 g (8 g Saturated Fat), Cholesterol: 16 mg, Sodium: 63 mg, Carbohydrates: 36 g, Fiber: 0 g, Protein: 4 g.