My very own peanut butter cream cheese

I should have made this over the weekend as I had the ingredients sitting in the fridge for days but I was busy and never had the time to do it. But today, I had to scrape off my last tub clean and I'm not done eating so I had no recourse but make it. I used 3/4 cup creamy unsalted peanut butter, a cup of confectioner's sugar and cream cheese (mixture or light and regular). I didn't intend to use the regular cream cheese but it was so bland and I can't taste the familiar slightly tangy and creamy flavor that the regular cream cheese have. Hence the addition of another 8 ounce package and the spread finally came to life. BTW, I was told that my version tastes better than TJ's - no offense meant as it is my favorite store. I had to give what's left in the jar to my boss coz she really loves it. Here's the recipe:

Peanut Butter Cream Cheese

Ingredients:

1 pkg light cream cheese
1 pkg regular cream cheese
1/3 cup cream peanut butter
1 cup confectioner's sugar

Method:

The peanut butter and cream cheese should be at room temperature. Put cream cheese and peanut butter in a mixing bowl and beat using an electric mixer till well incorporated. Sift the confectioner's sugar and add into the mix. Beat until creamy and there are no more traces of the confectioner's sugar. Taste if the sweetness is to your liking. The peanut butter shouldn't be overpowering and the cream cheese still taste still there with just a little sweetness. Store in jar or container and don't forget to refrigerate when not in use. Serve with bread, apples, bananas, celery sticks or crackers.