Banana Breeze Pie

Mrs. Sallie Brantley

No Bake Crust:

  • 1/3 cup regular margarine or butter
  • 1/4 cup sugar
  • 1/2 tsp cinnamon (optional)
  • 1 cup cornflakes

Melt margarine, sugar and cinnamon, in small pan. Place over low heat. Stir constantly until bubbles form around edges of pan. Remove from heat, add cornflakes crumbs.

Mix well. Press mixture evenly in 9 inch pie pan to form crust.

Filling:

  • 1 package (8 oz) cream cheese, softened
  • 1 can condensed milk
  • 1/3 cup bottled lemon juice
  • 1 tsp vanilla
  • 5 medium ripe bananas
  • 2 Tbsp bottled lemon juice

Beat the cream cream cheese until light and fluffy. Add condensed milk, blend thoroughly. Add 1/3 cup lemon juice and vanilla. Stir until thickened.

Slice three of the bananas, line crust with banana slices.

Pour filling on crust. Refrigerate 2 to 3 hours until firm. Do not freeze.

Slice the other 2 bananas and dip in remaining lemon juice. Garnish to of pie with banana slices.

8 servings.





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