0 Mix up 1 package of instant cheesecake pudding. Yields 2 cups of pudding.
1 Mix a container of whipped topping into the pudding by hand.
2 Chop strawberries and add them to the cheesecake mixture.
3 Add the fresh blueberries and mini marshmallows. Stir to combine.
4 Crumble two cups of yellow spongecake. Add the cake to the cheesecake salad and stir to combine.
5 Serve in a clear glass bowl or trifle dish and top with additional strawberries, blueberries, and spongecake crumbles.
