1 (9 inch) graham cracker crust or baked pastry pie shell
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1/3 c. ReaLemon lemon juice
1 tsp. vanilla
4 med. bananas

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in ReaLemon and vanilla. Slice bananas, dip in lemon juice, drain and line crust. Pour filling over bananas; cover. Chill 3 hours or until set. Garnish top of pie with remaining sliced bananas just before serving.