Place the cream cheese in the small glass bowl of electric mixer or in a 1 quart microwave-safe bowl.
Microwave on high (100%) for 15 to 25 seconds or until the cream cheese has softened.
Add two tablespoons of the sweetened condensed milk and and the vanilla
beat on low speed until the mixture is smooth; set aside.
Place the remaining sweetened condensed milk semisweet chocolate and butter in a 2 1/2 quart microwave-safe bowl.
Microwave on medium (50%) for two to 3 1/2 minutes or until mixture can be stirred smooth and is glossy stirring twice.
Stir in the pistachio nuts.
Spread chocolate mixture evenly into a prepared plan.
Drop cream cheese mixture, by spoonfuls, over the chocolate.
Swirl lightly over the chocolate.
Let's stand until firm or place in refrigerator.
Cut into 25 even squares by making four-lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half.
Store in airtight container with waxed paper between layers.
This fudge keeps best if refrigerated.
The recipe makes 50 pieces pieces of Pistachio Swirl Fudge which won't last too long before the last square is eaten.
