In a large mixing bowl, using a hand mixer, beat the cream cheese, powdered sugar and vanilla extract together until smooth and creamy.
Gently fold in the whipped topping.
Add the marshmallows and fresh berries, then fold together until well combined.
Cover and chill in the fridge for 30 minutes to one hour, serve cold.
Notes
Go for fresh fruits over frozen to prevent the salad from becoming watery.
For a light alternative, low-fat cream cheese and whipped topping can be used.
Instead of cream cheese, powdered sugar, and vanilla, you can use cheesecake instant pudding mixes for an easier variation.
Mix up the fruits based on your preference or seasonal availability. You can use tropical fruits for a tropical variation or apples and pears for an autumn version.
Fresh raspberries are fragile, so fold the fruit in gently to maintain their shape.
The salad is best served the same day it is made, but it can be stored in an airtight container in the fridge for up to 2 days.
If preparing ahead, add the fruits just before serving to keep them fresh and firm.