Layered Fruit Bars

Preheat oven to 375. Prepare desired filling (suggestions are listed at the bottom). Set aside. For base & topping, cream margarine, brown sugar & vanilla in large bowl at medium speed of electric mixer until light & fluffy. Mix in flour & salt. Reserve 1/2 c. mixture. Press remaining mixture evenly in ungreased 13x9x2 pan. Bake at 375 for 10 minutes. For topping, combine reserved mixture & rolled oats, mixing until crumbly. Spread desired filling over baked base. Sprinkle topping over filling. Bake at 375 for 15 minutes. Cool. Cut into bars. Refrigerate. Makes 40 bars. Fillings: Lime-Cream Cheese: Beat 8 oz. cream cheese, 2 Tbs. lime juice, 1 egg & 1/2 c. sugar until smooth. Spread evenly over baked crust. Cherry: Spread 1 can cherry pie filling over baked crust. Pineapple Coconut: Combine two 8 oz. cans cans crushed pineapple, 1/2 c. sugar & 1 Tb. cornstarch 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.