1 (9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/3 c. Real Lemon juice from concentrate
1 tsp. vanilla extract
4 med. bananas

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in Real Lemon juice and vanilla.

Slice two bananas; dip in lemon juice; drain and line crust. Pour filling over bananas; cover. Chill three hours or until set. Before serving, slice remaining bananas; dip in lemon juice. Drain and garnish top of pie. Refrigerate leftovers.