1 (8 oz) package cream cheese, softened

1 (3.4 oz) package instant cheesecake pudding mix

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 (8 oz) container whipped topping (like Cool Whip), thawed

1 cup strawberries, hulled and sliced

1 cup blueberries

1 cup red grapes, halved

1 cup pineapple chunks (drained if canned)

1 banana, sliced (optional)

1/4 cup mini marshmallows (optional)

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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the cheesecake pudding mix, powdered sugar, and vanilla extract. Beat until fully combined and smooth.
Fold in the whipped topping gently until light and fluffy.
In a separate large bowl, combine strawberries, blueberries, grapes, pineapple, and banana (if using).
Pour the cheesecake mixture over the fruit and gently fold until evenly coated.
If using mini marshmallows, fold them in gently at the end.
Cover the bowl and refrigerate for at least 1 hour before serving to chill and set.
Serve cold, spooned into bowls or small dessert cups.

For best flavor, chill the salad for at least an hour before serving.

Add bananas just before serving to prevent browning.

Use drained canned fruit or fresh fruit to avoid excess liquid.

Swap in other fruits like kiwi, raspberries, or mandarin oranges for variety.

Stir gently before serving to redistribute any juices.