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.

Peanut Butter Drops

8 (1 oz) squares semi-sweet chocolate

2/3 cup Eagle Brand Sweetened condensed milk

½ cup miniature marshmallows

¼ cup peanut butter

1 teaspoon vanilla extract

½ cup coarsely chopped peanuts

In top of double boiler, melt chocolate over hot water. Stir in sweetened condensed milk and marshmallows. Cook; stir constantly until marshmallows are melted. Remove from heat. Stir in peanut butter, vanilla and chopped peanuts. Spoon mixture into small fluted candy cups.

Makes 1¼ pounds

Blueberry O Cheese Pie

Blueberry O Cheese Pie

Crust:

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

Basic Filling:

1 (8 oz) package of cream cheese, softened

1 can Eagle brand sweetened condensed milk

½ cup ReaLemon reconstituted lemon juice

1 t vanilla extract

In medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.

Glaze

1 cup sugar

2 T cornstarch

2 cups (1 pint) fresh blueberries, washed, drained, stemmed

1 cup water

In small saucepan, combine sugar and cornstarch. Measure ½ cup berries; crush. Add crushed berries and water. Cook over medium heat; stir constantly until thickened and clear. Cool. Arrange remain 1½ cups blueberries atop pie. Pour glaze over top of chilled pie.

Peanut Butter Fruit Squares

1 cup pitted dried dates

½ cup seedless raisins

½ cup currants

¼ cup Eagle Brand Sweetened condensed milk

1 cup peanut butter

Confectioners' sugar

Put fruits through food chopper; place in medium bowl. Add sweetened condensed milk and peanut butter; stir until blended. Sprinkle bottom of 8” square pan with sugar. Turn mixture into pan; press evenly onto bottom. Sprinkle top with sugar. Refrigerate until firm. Cut into 1” squares with sharp knife.

Makes 1 1/3 pounds