Banana Breeze

A lucious, creamy, no-cook filling in a crunchy, no-bake crumb crust. Convenience ingredients cut your time and work. Banana Breeze is almost as easy as peeling a banana! This recipe is from 1974.

Banana Breeze

Yield: 8 servings

Ingredients

Crust

  • 1/3 cup butter or margarine
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon (optional)
  • 1 cup crushed corn flakes

Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup bottled lemon juice (measure accurately)
  • 1 teaspoon vanilla extract
  • 5 medium-size ripe bananas
  • 2 tablespoons bottled lemon juice

Instructions

  1. Melt butter, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat.
  2. Add crushed corn flakes; mix well. Press mixture evenly into a 9-inch pie pan to form crust. Chill.
  3. Beat the cream cheese until light and fluffy.
  4. Add 1/3 cup of the lemon juice and vanilla extract and stir until thickened.
  5. Slice 3 of the bananas; line crust with slices.
  6. Turn filling into crust; refrigerate 2 to 3 hours or until firm. Do not freeze.
  7. Slice the other 2 bananas and dip into remaining lemon juice.
  8. Garnish top of pie with banana slices.