1/3 c. butter, melted
1/4 c. sugar
1/2 tsp. cinnamon
1 c. Kellogg's Corn Flake crumbs
1 pkg. (8 oz.) cream cheese (soften)
1 can Eagle Brand condensed milk
1/3 c. bottled lemon juice (extract)
1 tsp. vanilla extract
5 med. bananas
2 tbsp. bottled lemon juice

In small pan over low heat, stir butter, sugar, cinnamon until bubbles form. Remove from heat. Mix in crumbs. Press mixture evenly in 9 inch pie pan to form crust. Chill.

Beat cream cheese until fluffy. Blend in condensed milk. Add 1/3 cup lemon juice and vanilla. Stir until thick. Line crust with 3 sliced bananas. Turn filling into crust. Refrigerate 2-3 hours. Cut 2 bananas into thin slices. Dip in remaining lemon juice and top pie.