1 c. flour
1/4 c. powdered sugar
1/2 c. butter
1 c. chopped nuts
4 bananas, sliced
1/2 c. red currant jelly

1 pkg. (8 oz.) cream cheese
1 can (1 lb. 6 oz.) lemon pie filling

In medium mixing bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press into ungreased 9 inch square pan, press in chopped nuts. Bake for 20 to 25 minutes, until light golden brown. Cool completely.

FILLING: In small mixing bowl, beat cream cheese at medium speed until creamy. Add pie filling, blend thoroughly at low speed. Pour filling over cooled crust; chill at least 1 hour before serving. Just before serving, place sliced bananas in rows on top of filling; melt jelly and spoon over bananas. Serves 9.