Chill your tools: Place a mixing bowl and beaters in the fridge for 10 minutes. Cold equipment helps the cream whip better.

Whip the cream: In the chilled bowl, beat heavy cream with 1 tablespoon of sugar until soft peaks form. Set aside. (If using whipped topping, skip this step.)

Beat the cream cheese: In another bowl, beat softened cream cheese with the remaining sugar and vanilla until smooth and fluffy, about 1–2 minutes.

Make the pudding base: Sprinkle instant pudding mix over the cream cheese. Add cold milk and beat on low, then medium, until thick and silky, about 1 minute.

Fold gently: Add the whipped cream to the pudding mixture. Use a spatula to fold until no streaks remain. Don’t overmix—keep it airy.

Add mix-ins: Fold in fruit, mini marshmallows, and a pinch of salt or lemon zest if using. Make sure canned fruit is well-drained to avoid watering down the dessert.

Chill to set: Cover and refrigerate for at least 1 hour. The texture becomes lighter and more cohesive as it chills.

Serve: Spoon into bowls or a trifle dish. Garnish with extra fruit or a sprinkle of crushed cookies if you like.