1 (12 ounce) package frozen whipped topping, thawed
1 (4 ounce) jar caramel-peanut flavored jelly
1 (8 ounce) package cream cheese, cream cheese, and butter
2 1/2 tablespoons white sugar
1/2 teaspoon vanilla extract
1 cup bananas, sliced
1 cup margarine
1/2 cup white sugar
1 egg
2 tablespoons lemon juice
1 (8 ounce) can whole kernel corn
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans.
In a medium bowl, stir together the thawed whipped topping, caramel-peanut jelly, cream cheese, cream cheese, butter, sugar, vanilla extract, bananas, margarine, white sugar, egg, and lemon juice. Pour juices over whipped topping and spread mixture in prepared pan. Place frosting over cream cheese mixture and frost cream cheese mixture. Cut into 2.
Bake in preheated oven for 25 minutes, or until centers of pie are golden brown. Cool completely. Cool completely. Chill in refrigerator (preferably under two hours). Frost pie before slicing.