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Banana Breeze Pie
1/3 cup butter or margarine
1/4 cup granulated sugar
1/2 teaspoon cinnamon (optional)
1 cup crushed corn flakes
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
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.
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.
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