Instructions: MIX crumbs and butter thoroughly with fork in 9-inch pie plate until crumbs are well moistened. Press firmly against sides of pie plate first, using finger or large spoon to shape edge. Press remaining crumbs firmly onto bottom using measuring cup.

BEAT cold milk and filling mix with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in marshmallows and nuts. Spoon into crust.

REFRIGERATE at heat 1 hour. Garnish with thawed COOL WHIP whipped topping and decorate with candy sprinkles, if desired. Store leftover pie in refrigerator.

Makes 8 servings.

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