Banana Breeze Pie Crust 1/3 cup butter or margarine 1/4 cup granulated sugar 1/2 teaspoon cinnamon (optional) 1 cup crushed corn flakes
Melt butter, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat. Add crushed corn flakes; mix well. Press mixture evenly into a 9-inch pie pan to form crust. Chill.
Filling 8 ounces cream cheese, softened 1 can sweetened condensed milk 1/2 cup bottled lemon juice 1 teaspoon vanilla extract 5 medium-size ripe bananas 2 tablespoons bottled lemon juice
Beat the cream cheese until light and fluffy. Add 1/3 cup of the lemon juice and vanilla extract and stir until thickened. Slice 3 of the bananas; line crust with slices. Turn filling into crust; refrigerate 2 to 3 hours or until firm. Do not freeze.
Slice the other 2 bananas and dip into remaining lemon juice. Garnish top of pie with banana slices.
