1 (8 oz.) pkg. cream cheese, softened
1 can sweetened condensed milk
1/3 c. bottled lemon juice
1 tsp. vanilla extract
4 med. bananas
2 tbsp. bottled lemon juice
1 (9 inch) graham cracker crust

Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Add 1/3 cup lemon juice and vanilla. Stir until thickened. Slice 3 bananas and line graham cracker crust with slices. Turn filling into crust. Refrigerate at least 2 to 3 hours or until firm. (Do not freeze.) Cut fourth banana into thin slices; dip in remaining lemon juice. Garnish top of pie with banana slices. Yields: 8 servings.