In a large mixing bowl, use an electric mixer to beat the softened cream cheese for 1-2 minutes until creamy and smooth.

In a separate bowl, whisk together the cheesecake instant pudding mix with the milk for about 2 minutes until well blended.

Gently fold the pudding mixture into the bowl with the cream cheese until fully combined.

Carefully fold in the Cool Whip to the cream cheese and pudding mixture until no white streaks remain.

Gently fold in the prepared fruit until evenly distributed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Once set, give the salad a gentle stir before serving and garnish with additional fruit if desired.