Dana Bell

Something that is really fun for me is to experiment and create new recipes. An element of artistic expression is the combining of colors and textures on a canvas. Cooking goes beyond that to add the flavors and aromas of a dish. The following recipe, however, is not an original, though it has been an inspiration in the 25 years since. You can also search and find it on several websites. I got it from a Bell's Best cookbook before there was an open internet.

Banana Breeze

1 (8oz) pkg cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 t vanilla
3 medium ripe bananas
graham cracker crust

Beat cream cheese until smooth. Add milk and blend. Add lemon juice and vanilla. Stir. Line crust with banana slices. Turn filling crust. Refrigerate 2-3 hours or until firm. Do not freeze. Cut banana slices & dip in lemon juice to garnish top of pie. (optional)

Note: If made too far in advance, the bananas on the bottom begin to darken. Putting a little of the filling down first, or dipping the banana slices in lemon juice may help.