Layered Fruit Bars - Recipe

LAYERED FRUIT BARS

1 c. butter flavor Crisco
1 c. firmly packed brown sugar
Dash of salt
1/2 tsp. vanilla
2 c. unsifted all purpose flour
1/2 c. quick rolled oats

Preheat oven to 375 degrees. Prepare filling.

LIME-CREAM CHEESE FILLING:

8 oz. cream cheese
2 tbsp. lime juice
1 egg
1/2 c. granulated sugar

Beat until smooth. Spread over baked crust.

CHERRY FILLING:

1 can (21 oz.) cherry pie filling

Spread over baked crust.

PINEAPPLE-COCONUT FILLING:

2 (8 oz.) cans crushed pineapple
1/2 c. granulated sugar
1 tbsp. cornstarch

Mix in medium saucepan. Cook on medium heat until thickened, stirring constantly. Stir in:

1/4 c. chopped pecans
1/2 c. flake coconut
1 tsp. lemon juice

Spread over baked crust.

BLUEBERRY FILLING
1 can (21 oz.) blueberry pie filling

Spread over baked crust.

For base and topping: Cream butter flavor Crisco, brown sugar and vanilla in large bowl at medium speed of electric mixer until light and fluffy. Mix in flour and salt. Reserve 1/2 cup mixture. Press remaining mixture evenly in ungreased 13 x 9 x 2 inch pan. Bake at 375 degrees for 15 minutes.

For topping: Combine reserved mixture and rolled oats, mixing until crumbly. Spread desired filling over baked base. Sprinkle topping over filling. Bake at 375 degrees for 15 minutes. Cool. Cut into bars, about 2 x 1/2 x 2 inches. Refrigerate. 40 bars.

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recipe reviews
Layered Fruit Bars

· Nov 23 · #160591

Jeanine Laundry (California) says:

I make the cherry blueberry bars for our family gatherings. They're always a big hit. I make 2 pans of 1/2 cherry, 1/2 blueberry. The only change I've made is to add a bit more oatmeal to the topping and use a mixture of whole wheat white flour for the base.

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