1 baked 10" graham cracker crust
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
2 bananas
1/2 c. powdered sugar
1 tsp. vanilla

Line pie crust with bananas. Sprinkle with lemon juice to prevent darkening. Whip cream cheese until fluffy, gradually add powdered sugar. Fold in Cool Whip and continue to beat until well blended. Add vanilla. Pour on top of bananas and chill.

TOPPING;
3 c. blueberries
4 tbsp. cornstarch
1/8 tsp. salt
1 tbsp. lemon juice
1/2 c. water
1/2 tsp. cinnamon
1 tbsp. butter

Combine sugar, water, cornstarch, salt, cinnamon and 1 cup of berries. Cook until thick. Remove and add remaining berries. Cool and spread on top of chilled mixture. Chill.