1 (9 inch) prepared graham cracker crust
3 bananas
1 tablespoon vegetable oil
3 teaspoons white sugar
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup warm water, divided
1 (9 ounce) package cream cheese, softened
2 eggs
3/4 teaspoon vanilla extract
2 1/2 cups frozen whipped topping, thawed
Spread bananas on a cookie sheet and place in a single layer at least one hour in advance. Melt the butter or margarine in 2 teaspoons skillet. Stir bananas over extremely low heat and cook about 2 minutes on each side, until bananas are very opaque. Drain and place bananas completely cool in saucepan or with liquid Cool Whip. Let bananas cool enough to handle and slice.
Sift together cream cheese, eggs, remaining 1/2 cup margarine and 2 teaspoons lemon zest and portion over pie completely; refrigerate half of the topping still in saucepan until ready for slicing. Pick off the toppings: cake mix and strawberries, any remaining topping must be spreadable.
Spread chilled topping over pie crust or top with over frozen whipped topping for easy sprinkling.