Banana Breeze no-bake pie recipe
A luscious, creamy, no-cook filling in a crunchy, no-bake crumb crust. Convenience ingredients cut your time and work. Almost as easy as peeling a banana.
1/3 cup regular margarine or butter
1/4 cup sugar
1/2 teaspoon cinnamon (optional)
1 cup Kellogg’s Corn Flake Crumbs
Melt margarine, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat. Add Corn Flake Crumbs; mix well. Press mixture evenly in 9-inch pie pan to form crust. Chill.
1 package (8 ounces) cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1/3 cup bottled lemon juice (measure accurately)
1 teaspoon vanilla extract
5 medium-size ripe Dole bananas
1 tablespoons bottled lemon juice
Beat the cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Add 1/3 cup lemon juice and vanilla and stir ’til thickened. Slice three of the bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours, or ’til firm. (Do not freeze.)
Slice the other two bananas and dip in remaining lemon juice. Garnish top of pie with banana slices as shown.
Yield: 8 servings
Also see: 15-minute chocolate-banana cream pie recipe (1994)