1 (12 oz.) pkg. semi-sweet chocolate chips
1 (6 oz.) jar red maraschino cherries, drained & cut in half
3 tbsp. green maraschino cherries, drained & quartered
1 lb. white almond bark, divided
2 c. miniature marshmallows
1 c. crisp rice cereal
1/3 c. coconut
1 tsp. oil
1 c. peanuts

Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature.

For smaller pizzas, shape mixture into four 6-inch rounds or twelve 4-inch rounds on wax paper-lined cookie sheets.