2 lbs. powdered sugar
1 box cherry frosting mix
1 stick butter
2 tbsp. vanilla
1 can Eagle Brand milk
1 (16 oz.) jar maraschino cherries, chopped and drained
2 (12 oz.) pkg. chocolate chips
2 oz. paraffin wax, melted
1 lb. peanuts, chopped

Mix first 6 ingredients together. Chill in refrigerator and then shape into balls. Chill balls for 1/2 hour and then dip in chocolate mixture. Melt chocolate chips in double boiler. In another pan, melt paraffin wax and combine with melted chips and chopped nuts. Roll chilled balls in dip and cool. These freeze well. Makes a lot of candy, 4 to 5 dozen.