4 bakery or frozen croissants
1 1/2 c. raspberries, strawberries, blueberries or mixed fruit (fresh or frozen and thawed)
1/2 c. red raspberry or apricot preserves or strawberry or currant jelly Pressurized whipped dessert topping

Heat baker croissants in a preheated 350 degree oven 5 minutes. (Or, heat frozen croissants according to package directions.) Let cool 5 minutes; carefully split lengthwise.

Meanwhile, in a medium bowl, stir together fruit and preserves. Pair raspberries, strawberries or blueberries with the raspberry preserves or strawberry or currant jelly. Pair mixed fruit with apricot preserves.

Spread croissant bottoms with some of fruit mixture and a little dessert topping. Replace croissant tops. Top with remaining fruit mixture and dessert topping. Yield: 4 servings.