1 (14 oz.) condensed milk
1/2 c. sour cream
6 tbsp. lemon juice from concentrate
1 tsp. vanilla
1/2 c. + 1 tbsp. butter, softened
1/4 c. firmly packed brown sugar
1 c. flour
1/4 c. quick cooking oats
1/4 c. finely chopped nuts
3 med. bananas
1 (8 oz.) can sliced pineapple, drained & cut in half
Maraschino cherries
Nuts
1 (1 oz.) sq. semi-sweet chocolate

Preheat oven to 350 degrees. In medium bowl combine condensed milk, sour cream, 1/4 cup real lemon concentrate and vanilla. Mix well, chill. In large bowl beat 1/2 cup butter and sugar until fluffy. Add flour, oats and nuts, mix well. On lightly greased pizza pan press dough into 12 inch circle forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown, cool.

Slice bananas, arrange 2 bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoon real lemon brand. Drain and arrange on top along with pineapple, cherries and nuts. In small saucepan melt chocolate with remaining butter. Drizzle over pie.

TIP: Crust and filling can be made day before. Store crust at room temperature. Refrigerate filling.