Banana Cream Cheese Pie

1 baked 9” pastry shell cooled or 9” crumb crust

1 (8 oz) package cream cheese, softened

1 can Eagle brand sweetened condensed milk

1/3 cup ReaLemon reconstituted lemon juice

1 t vanilla extract

4 medium size ripe bananas

2 T lemon juice

In a medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice. Garnish top of pie with banana slices.