Whisk the vanilla pudding mix with cold milk in a large bowl for 2 minutes until completely smooth. The mixture should thicken noticeably as you whisk. Let it sit for 5 minutes to reach the perfect creamy consistency that coats the back of a spoon.

While the pudding sets, wash and prepare all fruits. Hull strawberries and slice them into bite-sized pieces, rinse blueberries thoroughly, and slice bananas just before mixing to prevent browning. Pat all fruits dry with paper towels to avoid excess moisture diluting the pudding.

Gently fold the whipped topping into the set pudding using a rubber spatula. Use light, circular motions to maintain the airy texture. The mixture should be uniformly creamy and pale yellow with no streaks of white remaining.

Add the prepared fruits to the vanilla pudding mixture, folding gently to coat each piece without crushing delicate berries. The key is patience here - gentle movements preserve the fruit's shape while ensuring every bite gets that luscious pudding coating.

Cover and refrigerate for at least 30 minutes before serving. This chilling time allows flavors to meld beautifully and gives the Vanilla Pudding Fruit Salad the perfect consistency that holds together but isn't too thick.