for the crust:

Cup of Yum
1. Sprinkle 2 tablespoons chocolate cookie crumbs each into the bottom of six wide mouth half-pint jars. Set aside.

for the fresh strawberry sauce (see original recipe):

1. In a blender or food processor, combine strawberries, sugar, honey, lemon juice, and lemon zest. Blend until smooth, about 20 to 30 seconds. Strawberry sweetness will vary, so taste sauce and add more sugar or honey, if desired. You will only need 1-1/4 cups of this sauce for this recipe, and will have some left over.
2. Cover and refrigerate the remainder of the sauce, and it will keep for up to 5 days. Swirl extra sauce into yogurt or vanilla ice cream, stir into lemonade, or drizzle over cheesecake, pound cake, waffles, or pancakes.

for the creamy strawberry fluff:

1. In the bowl of a stand mixer, with the whisk attachment, whip the cream on high speed until stiff. Remove whipped cream to another bowl and set aside.
2. In the same bowl of stand mixer (no need to clean the bowl first!), with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Add 1/2 cup of prepared fresh strawberry sauce and mix on medium speed until combined. Then add marshmallow fluff and mix again on medium speed until combined. Fold in prepared whipped cream. Reserve 1/2 cup creamy strawberry fluff for topping the finished dessert jars.
3. Divide remaining creamy strawberry fluff between the 6 jars, using a spoon or a pastry bag fitted with a large plain tip (I used the pastry bag technique). Tap jars gently on counter to settle in the creamy strawberry fluff. Top each jar with 2 tablespoons of fresh strawberry sauce. Top strawberry sauce with a bit more of the reserved 1/2 cup of creamy strawberry fluff, using a spoon or pastry bag fitted with a large plain tip. Garnish with fresh strawberries, if desired. Chill for at least 1 hour before serving.