Beat dry cake mix and margarine in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture in bottom of ungreased 13 x 9-inch baking pan.
Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Makes 36 bars.
*If using spread, use only stick that has more than 65% vegetable oil.
Nutritional Info Per 1 Bar: 185 calories (90 calories from fat); 10 g fat (4 g saturated); 30 mg cholesterol; 200 mg sodium; 21 g carbohydrate (0 g dietary fiber); 3 g protein
High Altitude (3500-6500 feet): Bake 55-60 minutes.
