Good point.
I only like the frozen cholent on a stick when it’s dipped in cashew pieces. Sometimes I like the kind with a chocolate core too. Either way it’s the cashews that really jazz it up.
If you don’t want to eat them, gefilte fish chips can add an aesthetic touch when placed vertically on top of pies.
They also can be smashed and placed as the crust in lieu of graham crackers. It’s actually printed in the latest *Spice and Spirit* cookbook.