CRUST:

1/3 c. butter
1/4 c. sugar
1/2 tsp. cinnamon
1 c. cornflakes, crushed

Melt butter, sugar and cinnamon. Place over low heat, stir constantly until bubbles form around edge. Remove from heat add crumbs; mix well. Press into 9 x 11 inch pan. Chill.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
3-4 bananas

Beat cream cheese until light and fluffy. Add condensed milk. Blend. Add 1/3 cup lemon juice and vanilla; stir until very thick. Slice bananas onto chilled crust, pour filling over bananas. Refrigerate 2-3 hours until firm.

(Bethlehem-Calvary)