1 baked pie shell, cooled
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 (14 oz.) can Eagle Brand condensed milk
1/3 c. ReaLemon lemon juice concentrate
1 tsp. vanilla extract
1 sm. can crushed pineapple
1 banana
1 container Cool Whip
Chocolate syrup
1 sm. pkg. pecans

In large mixer bowl, beat cream cheese until fluffy, then add condensed milk. Stir in lemon juice and vanilla extract. Pour into pie crust and chill for 2 hours or until set. Top with 1 sliced banana, then 1 small drained can of crushed pineapple. Cover this with Cool Whip, enough for 1 good layer. Then drizzle chocolate syrup over this or butterscotch sauce. Sprinkle chopped pecans over the top. Chill.