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

Melt chocolate chips with 14 oz. 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 oz. 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 4 (6 inch) rounds or twelve 4 inch rounds on wax paper lined cookie sheets.