Instructions: To Make Crust. In a small saucepan melt butter and add sugar and cinnamon. Stir constantly over low heat until bubbles form around the edges of pan. Remove from heat, add cornflake crumbs and mix well.

Press mixture evenly into a 9-inch pie pan to form crust. Chill.

Filling. Beat cream cheese until light and fluffy. Add condensed milk and blend thoroughly. Add 1/3 cup lemon juice and vanilla and stir until thickened. Slice 3 bananas and line crust. Pour filling into crust. Refrigerate for 2-3 hours or until firm. DO NOT FREEZE. Slice remaining bananas, dip in lemon juice and arrange on top of pie.

Note. For a change of pace, use lime juice.

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