Banana Cream Cheese Pie

1 (9-inch) graham cracker crumb crust
1 (8 ounce) PHILADELPHIA BRAND cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/3 cup fresh squeezed lemon juice
1 teaspoon vanilla extract
3 to 4 medium bananas, sliced, and dipped in lemon juice

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

Stir in lemon juice and vanilla. Line crust with 2 sliced bananas.

Pour filling over bananas; cover. Chill overnight for best results.

Before serving, slice remaining banana into slices, dip slices into lemon juice and garnish the pie with banana slices.

Store any remaining leftovers in refrigerator, tightly covered.