Raspberry cream croissants

4 t0 6 croissants
1/2 cup seedless raspberry jam
whipped cream in a can or
whipped topping
1-1/4 cups fresh or frozen
unsweetened raspberries,
thawed
confectioners' sugar optional

Cut the croissants in half horizontally;
spread cut halves with jam. Spread whipped
cream over bottom halves; top with raspberries.
Replace tops. Dust with confectioners' sugar
if desired.
Yield:4-6 sevings
ENJOY!