Cut cake into 3/4 inch cubes. Place half the cubes in the bottom of a large clear glass bowl. Prepare pudding as directed & stir in vanilla. SPoon half of pudding on top of cake cubes then arrange half the fruit on top of the pudding. Repeat layers, ending with fruit. Top with whipped topping.
Cover & refrigerate until thoroughly chilled, at least 1 hour. Just before serving, top with grated chocolate & slivered almonds.