1/3 c. butter
1/4 c. sugar
1/2 tsp. cinnamon
1 c. cornflake crumbs

Melt butter, sugar, cinnamon. Heat until bubbles form around edge of pan. Add cornflake crumbs. Press mixture in 9 inch pie pan. Chill.

1 (8 oz.) pkg. cream cheese
1 can Eagle Brand condensed milk
1/3 c. lemon juice
1 tsp. vanilla
4 med. size bananas
2 tbsp. lemon juice

Beat cream cheese. Add Eagle Brand milk, lemon juice and vanilla. Slice 3 bananas and line crust. Pour filling over bananas. Refrigerate 2-3 hours. Cut 4th banana into slices, dip in remaining lemon juice. Garnish top of pie.