Drain large jar maraschino cherries. Put them between paper towels to dry them well. Mix together well: 1 can Eagle Brand milk 1 stick soft butter 1 tsp. vanilla

Cover cherries with cream mixture and place in refrigerator to chill. Melt 1 (12 ounce) package of chocolate chips and 1/2 bar of paraffin wax in top of double boiler.

Dip the chilled cherries into chocolate and then place on cookie sheet to harden. (HINT: Use 2 forks to dip the cherries into chocolate.) Store in refrigerator or freeze in plastic zip-lock bags.