Ingredients
4 to 6 croissants1/2 cup seedless raspberry jamWhipped cream in a can or whipped topping1-1/4 cups fresh or frozen unsweetened raspberries, thawedConfectioners’ sugar, optional
Preparation
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. Serve immediately.
