Cocoa Butter Soap

• 35 ounces soybean oil grade—available at health food

• 16 ounces olive oil

• 16 ounces coconut oil

• 31.5 ounces cold water

• 8 ounces palm oil

• 12 ounces lye crystals

• 8 ounces cocoa butter (food stores)

• 2 ounces essential oil of almond

Let oils cool to TOO degrees Fahrenheit before adding lye solution.

Caramel & Chocolate Creme Pie


18 OREO Cookies, finely crushed (about 1-1/2 cups)
3 Tbsp.  butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp.  caramel ice cream topping
1 cup thawed COOL WHIP Whipped Topping
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk

COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.

MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.

BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.