2. Place cake mix in large bowl. With pastry blender or fork, cut in butter until crumbly. Add almonds; mix well. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of greased pan. Stir preserves until smooth; carefully spread over base.

3. In same bowl, combine cream cheese, sugar, flour, salt and egg; beat until well blended. Add margarita mix; beat at low speed until blended. Carefully pour filling over base. Sprinkle with reserved base mixture.

4. Bake for 35 to 45 minutes or until edges begin to brown and center is set. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.