Serves: 8
Total Calories: 400
1. In 1-quart saucepan, melt margarine, sugar and cinnamon over low heat stirring constantly until bubbles form around edges of pan. Remove from heat. Add cereal. Mix well. Press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust. Chill
2. In medium mixing bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk, mixing thoroughly. Add the 1/3 cup lemon juice and vanilla, stirring until thickened.
3. Slice 3 bananas. Line crust with banana slices. Turn filling into crust. Refrigerate 2 hours or until firm. (Do not freeze.)
4. Cut remaining 2 bananas into thin slices. Dip in the 2 tablespoons lemon juice. Garnish top of pie with banana slices. Store in refrigerator.
This Banana Breeze Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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