1 c. or 1 (6 oz.) pkg. chocolate chips
1 c. or 1 (6 oz.) pkg. butterscotch chips
1 can Eagle Brand milk
1 c. coarsely chopped pecans
1/2 tsp. vanilla
Nut halves

Melt chips and milk in top of double boiler over hot (not boiling) water. Stir until melted, remove from heat, add vanilla and chopped nuts. Blend well. Chill in refrigerator, about 1 hour. Line a 9" pie pan with foil. Set a glass in center of pie pan. Spoon fudge around glass to make a wreath. Decorate with cherries and nut halves. Return pan to refrigerator to cool. Remove foil, put on plate.