Instructions: Coarsely chop 10 wafers; set aside. Spray a 9-inch pie pan with nonstick vegetable coating. Reserve 5 wafers for garnish; roll the remaining wafers into fine crumbs. Place crumbs in medium mixing bowl; sprinkle with water and mix until crumbs begin to hold together. Press into prepared pan and set aside. In 2-quart saucepan over medium-low heat, melt marshmallows with milk and sugar, stirring constantly until smooth. Let cool slightly. Blend ricotta in blender or food processor until smooth and creamy. Fold cheese and chopped wafers into marshmallow mixture. Pour into crust and chill 4 Hours or until firm. Garnish each serving with half a wafer.

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