1 graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
5 med. bananas
2 tbsp. lemon juice

Whip cream cheese until light and fluffy. Add Eagle Brand and blend thoroughly. Add 1/3 cup lemon juice and vanilla. Stir until thickened. Slice 3 bananas and line crust. Turn filling into crust. Refrigerate for 2 to 3 hours until firm. Slice other 2 bananas. Dip in remaining lemon juice. Garnish top with bananas.