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Raspberry Cream Croissants

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  • 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


  1. Cut the croissants in half horizontally. Spread halves with jam.
  2. Spread whipped cream over bottom halves.
  3. Top with raspberries. Replace tops.
  4. Dust with powdered sugar.
  5. Serve immediately.

Posted by FootsieBear at Recipe Goldmine 10/9/2001 4:17 pm.