Instructions:

Raspberry Cream Croissants

Source: submitted by florentine on 3-4-99 at the newsgroup news:alt.discuss.cooking

4-6 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
Powdered sugar

Cut the croissants in half horizontally. Spread halves with jam. Spread whipped cream over bottom halves. Top with raspberries. Replace tops. Dust with powdered sugar.

Serve immediately.