In a large mixing bowl, combine the cheesecake pudding mix and softened cream cheese. Use an electric mixer on medium speed to beat the mixture until it’s smooth and creamy. You’re looking for a silky consistency with no lumps. This will give your fluff salad that signature cheesecake flavor.

Gently fold the thawed whipped topping into the cheesecake mixture. Use a spatula to fold rather than stir (this helps keep the texture light and airy). Make sure the whipped topping is fully incorporated without losing its fluffiness.

Toss in the mini marshmallows, chopped strawberries, and fresh blueberries. Carefully fold everything together until the marshmallows and berries are evenly distributed. The goal is to keep the berries intact while ensuring they’re well-coated with the creamy mixture.

Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least one hour. This step helps the flavors meld and the texture firm up a bit. Before serving, give it a quick, gentle stir, and transfer to a serving dish. Serve chilled, and enjoy the creamy, fruity goodness!