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(A favorite of crumbs are left when this is served!!)

1 graham cracker pie crust (larger size; you may use reduced fat
2 to 3 bananas (depending on size), sliced
1 can blueberry pie filling
1 (8 oz.) pkg. fat-free cream cheese, softened to room temperature
12 oz. light whipped topping
1 Tbsp. lemon juice
2 tsp. vanilla
1 c. powdered sugar

Line pie crust with sliced bananas. Mix cream cheese, whipped
topping, lemon juice, vanilla and powdered sugar. Spread over
bananas. Spread pie filling over cream cheese mixture.
Refrigerate 1 hour. Yields 8 slices.

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