1 cup strawberries, chopped, plus sliced strawberries, for garnish
3 tablespoons honey
2 cups whipped cream
Open the cookie bags and fold the tops of the bags over the sides.
Combine the chopped strawberries and honey in a medium bowl. Divide the mixture among the cookie bags, topping the cookies without stirring in the topping. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and sliced strawberries before serving.
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