A Grape Salad may sound a little strange, but it is positively addictive! So creamy and sweet and perfect for summer!
I like to serve Easy Grape Salad really well chilled and then each bite into a grape is like a cool, refreshing treat.
Easy Dessert Salad
If you’re tired of bringing the same old pasta salad or potato salad to every potluck you go to, change it up with this Easy Grape Salad. People will quickly become converts. There is nothing not to love about this easy dessert salad that’s so sweet and satisfying.
The grapes (I use both red and green) get coated in a creamy mixture of cream cheese, sour cream, sugar, and vanilla extract. I also like to add some toffee bits for added sweetness and extra crunch. You could chop up a few Heath bars instead for the same effect.
A mixture of brown sugar and chopped pecans gets added on top. It’s as easy as that!
Tips For Making Easy Grape Salad
- Be sure to wash and dry your grapes well. I like to rinse them in a colander and then spread them out on paper towels to dry for a few hours.
- One pound of grapes equals about 2 1/2 cups.
- It’s perfectly alright to cut the grapes in half if you wish.
- Use crushed Butterfingers of chopped Snickers bars for a change in flavor if you wish.
- Leave the nuts out if you like or use walnuts instead.
More Potluck Favorites
Watch the short video below to see how easy this recipe is to make:
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container sour cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 pounds green seedless grapes, washed and dried well
- 2 pounds red seedless grapes, washed and dried well
- 1/2 cup toffee bits, or 2 Heath bars, crushed
- 1/3 cup brown sugar
- 1/2 cup chopped pecans
- Combine cream cheese, sour cream, sugar, and vanilla extract in a large bowl. Use and electric hand mixer to beat until creamy and smooth.
- Add grapes and toffee bits and gently fold them into the cream cheese mixture.
- Sprinkle brown sugar and pecans on top. Refrigerate until ready to serve.
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Originally published June 26, 2017
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