Cream Crowdie

3 cups raspberry pie filling or 3 cups raspberry preserves
1 quart heavy whipping cream
1/2 cup honey
1/2 cup toasted oats

1. Place oatmeal in a small pan.
Stir over low heat five minutes or until lightly toasted.
Remove from heat; cool completely.
2. Whip cream in a small mixing bowl until soft peaks form.
3. Add honey and beat just until combined. Fold cooled toasted oats
into the cream mixture using a metal spoon.
4. Layer the cream and raspberry in a dessert glasses, ending with the cream.
5. Refrigerate for 2 hours. Serve sprinkled with toasted oats.