1 jar (7 ounces) marshmallow crème

2/3 cup fat-free evaporated milk

½ cup butter, cubed

2 teaspoons vanilla extract

3 cups (18 ounces) semisweet chocolate chips

2 cups chopped walnuts, toasted

Line a 9-inch square pan with foil and coat foil with nonstick cooking spray; set aside.  In a large saucepan, combine the marshmallow crème, evaporated milk and butter.  Cook and stir over medium heat until smooth.  Bring to a boil; boil for 5 minutes, stirring constantly.  Remove from the heat; add vanilla.  Stir in chocolate chips until melted.  Add walnuts.  Pour into the prepared pan.  Refrigerate for 2 hours or until firm.  Using foil, remove fudge from pan; carefully remove foil.  Cut into 1-inch squares.