INGREDIENTS
          • 1 cup All Purpose Cream, Chilled
          ​• ¼ cup Lily’s Peanut Butter
          ​• 2 tbsp Lily’s Coco Jam
          ​• ⅓ cup Red Monggo in Syrup, Drained
          ​• ⅓ cup Lily’s Coco Jam

PROCEDURE
          ​​• In a bowl, whip all purpose cream until soft peaks form.
          • Add in Lily’s Peanut Butter and 2 tablespoons of Lily’s Coco Jam.
          • Whip mixture until ingredients are well combined.
          • Add in drained red monggo. In the desired container, place 1/3 of the cream mixture.
          • Drizzle half of the remaining Lily’s Coco Jam.
          • Repeat layers finishing with the cream mixture.
          • Allow to freeze overnight.
          • Serve.

TIP
         • ​Adjust the sweetness according to your preference by reducing or adding Lily’s Coco Jam.