1 c. instant rolled oats
3 tbsp. brown sugar
2/3 c. chopped walnuts
1/3 c. melted butter
1 (6 oz.) can pink lemonade, thawed
1 (14 oz.) can Eagle Brand milk
1 (9 oz.) container non-dairy whipped topping
Spread oats on baking sheet and toast in 350 degree oven for 10 minutes. Toss oats with sugar, nuts and butter. Press mixture evenly on bottom and sides of a 9 inch pie plate. Refrigerate until chilled.
Combine lemonade and milk. Fold in whipped topping. Pour into crust. Refrigerate at least 6 hours before serving.
