Saturday, September 19, 2009

BANANA-MANDARIN ORANGE PIE

1 Graham cracker pie crust
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
3 firm bananas
1 can (15-oz) mandarin oranges, well drained

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Stir in the lemon juice and vanilla extract.

Slice 2 of the bananas and dip in some lemon juice; drain. Line bottom of the graham cracker crust with the sliced bananas and 2/3s of the oranges. Pour the filling over the bananas and oranges. Cover and chill for 3 hours or until set.

Before serving the pie, slice the third banana, dip slices in lemon juice and drain. Garnish the top of the pie with the banana slices and the remaining orange segments.

Be sure to refrigerate any leftover pie.

Yield: 8 pie slices

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