2 1/2 boxes powdered sugar
1 c. butter
1 tbsp. vanilla
1 (14 oz.) can Eagle Brand condensed milk
2 (12 oz.) pkg. chocolate chips
1/2 cake paraffin wax, slivered
3 bottles maraschino cherries, drained well

Melt butter in milk and vanilla. Pour over powdered sugar. Mix well. Dough will be stiff. Refrigerate for 3 hours. Pinch off bits of dough, flatten out and shape around each cherry. Chill.

Melt chocolate chips and wax in a double boiler. Use a toothpick, dip each dough-covered cherry individually in chocolate mixture and set on wax paper to cool and set. Should be refrigerated after dipped. This is a tedious job and time consuming but really pays off and "Yum! Yum! Yummy Good."