8 oz. cream cheese
1 can Eagle Brand milk
3 to 4 ripe bananas
1/4 c. lemon juice
1 graham cracker crust

Whip cream cheese thoroughly (the more you whip it, the better the pie will be). Slowly add Eagle Brand, a little at a time, stirring well after each addition. Set aside. Place slices of banana on crust. (If baking your own, be sure it is cooled.) Right before you pour cheese mixture in pie, add lemon juice. Pour over bananas and smooth out. Cover pie, in container if possible, and refrigerate. Pie will taste best if you leave it there 2 days. (I know this is awhile to wait.) Take out and enjoy!