Chocolate Cream-Filled Graham Shells

Last week I shared a recipe for a dish I took to a friend’s golf tournament stuffing party. As most of our gatherings do, we ended up dancing and singing along to songs Alexa provided. How crazy is technology in our time that we can tell an inanimate object (she is, right?) to play and song and it happens!

I usually take at least two desserts, since not everyone likes the same thing. I took two gallons of ice cream (French vanilla and Chocolate) and hot fudge and caramel sauces. Easy peasy, something for everyone 🙂

I don’t mean to be flip about this, but dancing and celebrating life are important even, or maybe especially, when you’re fighting a life-threatening disease. How can it be anything but beneficial to have fun with friends and family who love you, to know that you are surrounded by people who want you to kick cancer’s ass?

I write this, talking about desserts for a friend who has breast cancer, the day after an extended family member lost her battle with lung cancer. Cancer is a disease that touches everyone, in one way or another. If you can, please consider donating to an organization that does cancer research. It is heart breaking to lose a life so young (52), for parents to outlive a child, and children to lose a parent before they are fully grown themselves.

Having a support system with people ready and willing to do what needs to be done is key. I hope everyone has such support and love in their lives.

Making dessert won’t save a life, but sharing food and camaraderie, dancing and singing, are a deposit in the memory bank to hold onto when times are tough and chemo is making you feel less than your best.

And now, the recipe.

Chocolate Cream-Filled Graham Shells (Makes 12)

2 packages of Graham Cracker shells, 6 shells per package

2 tubs of frozen whipped topping, thawed

1 3.4 oz package of instant pudding mix (I used vanilla, but you can use any flavor you like)

2 T hot fudge sauce

3 biscotti, crushed into crumbs

Mix the pudding mix into the whipped topping; divide the mixture into two tubs. Add the hot fudge sauce to one and stir to combine; reserve the other tub for a different use (Toasted Pound Cake with Caramel Cream – recipe posted 10/2/17). Refrigerate overnight.

Fill the graham cracker shells with chocolate cream. Top with crushed biscotti.

Refrigerate for a couple hours before serving.

Enjoy!