1 (14 oz.) can Eagle brand sweetened condensed milk (NOT evaporated milk)
1/2 c. Borden or Meadow Gold sour cream
6 tbsp. Realemon Lemon juice from concentrate
1 tsp. vanilla extract
1/2 c. plus 1 tbsp. butter, softened
1/4 c. firmly packed brown sugar
1 c. unsifted flour
1/4 c. quick cooking oats
1/4 c. finely chopped nuts
3 med. bananas
1 (8 oz.0 can sliced pineapple, drained and cut in half
Maraschino cherries and nuts
1 (1 oz.) sq. semi sweet chocolate

Preheat oven to 375 degrees. In medium bowl, combine sweetened condensed milk, sour cream, 1/4 cup Realemon brand and vanilla; mix well. Chill. In large mixer bowl, beat 1/2 cup butter and sugar until fluffy; add flour, oats and nuts. Mix wel. On lightly greased pizza pan or baking sheet, 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 bananas in remaining 2 tablespoons Realemon brand; drain and arrange on top along with pineapple, cherries and additional nuts. In small saucepan, over low heat, melt chocolate with remainign 1 tablespoon butter; drizzle over pie. Chill thoroughly. Refrigerate leftovers.

Tip: Crust and filling can be made in advance. Store crust at room temperature; refrigerate filling.