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Ingredients:
| 2 packs | (1L each) | MAGNOLIA CHOCOLAIT, freeze for 1 hour |
| 1/2 | cup | SKIPPY® CREAMY PEANUT BUTTER |
| 2 | cups | ice cubes |
| 1 bar | (225 g) | MAGNOLIA CREAM CHEESE, kept at room temperature |
| 1 pack | (250 mL) | MAGNOLIA ALL PURPOSE CREAM, chilled overnight |
| 3 | tbsp | powdered sugar |
Procedure:
1. Combine chocolate milk drink, peanut butter and ice cubes in a blender. Blend until smooth.
2. Pour into glasses. Top with cream cheese foam to the brim.
3. To make the cream cheese foam, beat cream cheese in a bowl with a mixer or manually until smooth. Set aside. Whip chilled cream and powdered sugar until double in volume. Fold in whipped cream into cream cheese until light and smooth.
Makes 8 servings.
(Yield: 8 cups drink / 3 cups cream cheese foam/ 1 cup with 1/3 cup cream cheese foam per serving)
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