1-8 ounce pkg. cream cheese, softened
1-8 ounce carton whipped topping, thawed
½ cup sugar
1 cup bananas, mashed or sliced
2 teaspoons lemon juice
1 graham cracker crust
1 cup sliced fresh strawberries
1 teaspoon cornstarch
3 tablespoons sugar
Beat cream cheese and sugar until smooth.
Mix bananas and lemon juice.
Add to cream cheese mixture.
Fold in whipped topping.
Pour into crust. Drizzle strawberry glaze or topping over pie.
Refrigerate about an hour.
Combine sugar and cornstarch in saucepan.
Stir in strawberries.
Let stand about 5 minutes, and then bring to a boil.
Reduce heat; cook and stir for 2 minutes or until thickened.
Cool. Drizzle over pie.