Banana Breeze Pie

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

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.

Filling:
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

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.

Serves 8.