In a large mixing bowl, beat the softened cream cheese with an electric mixer for about 2 minutes until smooth and creamy. Gradually add the dry instant cheesecake pudding mix, mixing for another minute until fully incorporated.

Gently fold in the whipped topping using a spatula until the mixture is light and fluffy.

Carefully fold in the well-drained canned pineapple chunks, mandarin oranges, sliced strawberries, and halved red grapes into the creamy mixture.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour.

Just before serving, slice fresh bananas and gently mix them into the chilled salad along with any optional toppings.