Creamy Grape Salad Recipe
Creamy Grape Salad Recipe photo by Taste of Home

Creamy Grape Salad Recipe

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Everyone raves when I bring this refreshing, creamy salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:21-24 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 21-24 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 2 pounds seedless red grapes
  • 2 pounds seedless green grapes
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans

Nutritional Facts

3/4 cup: 131 calories, 6g fat (3g saturated fat), 17mg cholesterol, 35mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 2g protein


  1. In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  2. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.
Originally published as Creamy Grape Salad in Taste of Home August/September 2006, p41

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Reviewed Jun. 22, 2016

"I make this recipe but I put it in a 9x13 pan and put the brown sugar and pecans over the top right away. I think it is better made the day before serving."

Reviewed Jun. 20, 2016

"Delicious!!! A great potluck dish because it's tasty and different"

Reviewed Jun. 16, 2016

"I've been making this for years. My recipe has more pecans and brown sugar. If you are even thinking about trying it you definitely should. It's delicious. Take it to a family gathering. You will get rave reviews."

Reviewed Jun. 15, 2016

"I have a recipe similar in ingredients to this salad that I got from a friend. I haven't made it yet but my friend puts crushed butterfingers on top of her grape salad. It's really good!"

Reviewed Jun. 14, 2016

"Made this for a work breakfast. Didn't have enough vanilla so I added a tsp of almond extract. Sweet enough without the brown sugar so I left it off. Perfect. Thank you for the recipe."

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