NO-BAKE CRUST:

1/3 c. regular butter
1/4 c. sugar
1/2 tsp. cinnamon (opt.)
1 c. Kellogg's Corn Flake crumbs

Melt butter, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat. Add corn flake crumbs; mix well. Press mixture evenly in 9" pie pan to form crust. Chill.

NO-COOK FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk (not evaporated)
1/3 c. bottled lemon juice (measure accurately)
1 tsp. vanilla extract
5 med. size ripe Dole bananas
2 tbsp. bottled lemon juice

Beat the cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Add 1/3 cup lemon juice and vanilla and stir until thickened. Slice three of the bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours or until firm. (Do not freeze.) Slice the other two bananas and dip in remaining lemon juice. Garnish top of pie with banana slices. Yield: 8 servings.