easy & yummy
To a bowl, add pudding mix, yogurt, and milk; whisk well to combine. Let the mixture sit and thicken for 5 minutes.
In a trifle bowl, arrange half of the strawberries in an even layer. Use a flat spatula to smooth half of the pudding mixture over the strawberries.
Arrange 1/3 of the blueberries on top of the pudding. Repeat the layers with the all the remaining strawberries, all the remaining pudding, and half of blueberries.
Top the cheesecake salad with mini marshmallows, remaining blueberries, and raspberries.
Cover the bowl with plastic wrap or foil and refrigerate for at least an hour before serving. If desired, top with whipped cream before serving.