Creamy Grape Salad
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
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup 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
Reviews
This is the best! Keeps longer than sa!ads made with Cool Whip. Does not get watery. Couldn't stop eating it!
I grew up in Jenison! Hi Marge! It really is a potluck sort of town. This recipe was fantastic! Since I was making it for my family, I halved the recipe. The toasted pecans and brown sugar on top were the perfect foil for the tart grapes and cream cheese. Wow!
Very good. I had no pecans on hand and used sliced almonds.
This Salvaged my small green grapes that were too tart to enjoy. I quartered them and it did not "water" down the dressing overnight.
I've made this many times and even people who are not especially fond of grapes love it. It's always a hit. I do, however, toast the pecans. I never liked having to heat up the oven to toast a few nuts and always found the fry pan gave me unreliable results. So now I do it in the microwave by melting a generous teaspoon of butter on a microwave safe dish and spreading 1/4 cup of chopped nuts on it. Microwave for a minute and stir. Microwave one more minute and stir. In my microwave that's all the time I need. Let cool. So easy.
Everyone loved it, even the kids. I did cut the sugar to 1/4 c. because my grapes were pretty sweet.
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Awesome tasting and very simple to make!
VERY GOOD
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