Slice angel food cake into 1/2-inch slices; fit half of slices into 9-inch square cake pan to cover bottom of pan.
In medium mixing bowl combine pudding and Vintage Fruit; fold in whipped cream. Spoon half of pudding mixture evenly over cake slices in pan; cover with remaining cake slices and pudding mixture. Cover and refrigerate at least 4 hours.
Garnish with toasted slivered almonds, if desired. Serve immediately.