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Banana Breeze (VRP 090)

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Banana Breeze

Banana Breeze

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Banana Breeze Recipe

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Banana Breeze

Banana Breeze


No-Bake Crust

  • ⅓ cup regular margarine or butter
  • ¼ cup sugar
  • ½ teaspoon cinnamon (optional)
  • 1 cup Kellogg's Corn Flake Crumbs

No-Cook Filling

  • 1 package (8 ounces) cream cheese, softened
  • 1 can Eagle Brand Sweetened Condensed Milk* (not evaporated milk)
  • ⅓ cup bottled lemon juice (measure accurately)
  • 1 teaspoon vanilla extract
  • 5 medium size ripe Dole bananas
  • 2 tablespoons bottled lemon juice


No-Bake Crust

  1. Melt margarine, sugar and cinnamon in small saucepan.
  2. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat.
  3. Add Corn Flake Crumbs; mix well.
  4. Press mixture evenly in 9-inch pie pan to form crust.
  5. Chill

No-Cook Filling

  1. Beat the cream cheese until light and fluffy.
  2. Add sweetened condensed milk.
  3. Blend thoroughly.
  4. Add ⅓ cup lemon juice and vanilla and stir 'til thickened.
  5. Slice three of the bananas; line crust with banana slices.
  6. Turn filling into crust.
  7. Refrigerate 2 to 3 hours, or 'til firm. (Do not freeze.)
  8. Slice the other two bananas and dip in remaining lemon juice.
  9. Garnish top of pie with banana slices as shown.


Yield: 8 servings.

Banana Breeze

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