Banana Cream Cheese Pie
|Baked 9 inch pastry shell/9 inch crumb crust||1 , cooled|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sweetened condensed milk||1 Can (10 oz) (1 1/3 Cups, Eagle Brand)|
|Lemon juice||1⁄3 Cup (5.33 tbs) (Realemon)|
|Ripe bananas||4 Medium|
|Lemon juice||2 Tablespoon (Realemon)|
In medium size bowl, beat softened cheese until light and fluffy.
Gradually stir in sweetened condensed milk until thoroughly blended.
Stir in 1/3 cup lemon juice and vanilla.
Slice 3 bananas; line crust with banana slices.
Turn filling into crust.
Refrigerate 2 to 3 hours.
Slice fourth banana; dip in lemon juice.
Garnish top of pie with banana slices.