In a bowl, beat the cream cheese and butter until smooth. Mix in powdered sugar, then fold in whipped topping. Refrigerate.
In another bowl, whisk together the pudding mix, milk, and vanilla until thickened. Refrigerate.
Gently fold the pudding into the cheesecake mixture.
Add in the sliced strawberries, blueberries, and blackberries. Fold gently to combine.
Cover and refrigerate salad for at least 1 hour before serving.
Garnish with extra fruit if desired. Enjoy chilled.
Storage: Store covered in fridge up to 2 days. The fruit will get soggy after that.
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