Whip the cream cheese and milk together till fluffy. Add the lemon juice and whip till it becomes nice and creamy. I find the longer you whip it the better the pie turns out! Fold the mixture into your pie shell and refridgerate for about an hour or so. I usually like to make this the night before I am going to serve it, for the longer it is in the fridge, the thicker it gets. Also, I place the fruit topping in a container and refridgerate as well before pouring on top of the pie. So when you are ready to serve the pie, pour your fruit topping over and Voila, Cherry Breeze Pie...YUM...
Heat oven to 350º and greese the bottom of your desired pan. Beat your margarine and sugar till fluffy and then add the eggs and do the same. Add the milk and bananas and blend well. In a smaller bowl combine all of your dry ingredients, including the nuts. Blend the two mixtures together until the dry ingredients are moistened. Pour into your greased pan and dust top with a little cinnamon. Bake and ENJOY!!!