1/2 c. raw cashews
1 tsp. vanilla
1/2 tsp. salt
12 pitted dates
2 c. water
2 tsp. cornstarch

Blend all ingredients in blender. Place in heavy pan and cook until thick, stirring constantly. Slice bananas and cover the bottom of a baked pie crust. Spoon in a layer of cream filling. Add second layer of bananas and top again with filling. Refrigerate until ready to serve. Serve with soy whip topping and chopped nuts. (May be served in parfait glasses with alternate layers of fresh fruit.)