For crust, melt margarine, sugar, and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan and remove from heat.
Add corn flake crumbs, mix well. Press mixture evenly in 9in pie pan to form crust. Chill
For filling, beat cream cheese until light and fluffy. Add milk, blend thoroughly. Add 1/3 cup lemon juice and vanilla, stir until thickened. Slice 3 bananas, line crust with slices.
Pour filling into crust and refridgerate for 2-3 hours or until firm (do not freeze.) Cut fourth banana into thin slices and dip into remaining lemon juice. Garnish top of pie with slices
Originally Submitted
9/28/2011
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