———————————-FILLING———————————- 1 cn Borden’s sweetened milk
2 lb Powdered sugar
2 pk Cherry creamy frosting
1 pk Maraschino cherries
1/2 c Margarine, room temperature
2 ts Vanilla
———————————-COATING———————————- 2 pk Chocolate almond bark
1 c Crushed unsalted peanuts
Mix all filling ingredients together. Grease hands with butter, form into small balls and refrigerate over night. Melt almond bark in double boiler, dip cherry balls in almond bark and roll in crushed peanuts. Place on wax paper and refrigerate over night.