This is a wonderful salad! Would someone, please, comment on the amount of grapes they used in this salad? Did they use 4 pounds, or 4 cups? Four pounds would be about 8 cups. Remember “A pint’s a pound the world around”. Our local price of grapes, yesterday was $2.99 per pound. That really adds up for a salad that only serves 8!
Wonderful refreshing recipe for hot summer days (& any other time of the year!) It was so easy to prepare well ahead. I used both red and green grapes – so pretty! I took it to a salad luncheon and everyone asked for the recipe. My husband really liked this salad, too. THIS IS A WINNER!
Absolutely delish! I know this recipe as Grapes Rockefeller without the brown sugar and nuts. The first time I had it, it was made with low-fat sour cream and low-fat cream cheese. Frankly that is the only way I make it since my family loves it! I always make it with red and green grapes for the color contrast. I’m thinking that strawberries, bananas and even blueberries would taste great paired with that yummy ‘cheesecake-type’ sauce. My teenage boys LOVE this stuff!
This recipe is a crowd pleaser! I modified it by using both green & red grapes and by sprinkling the brown sugar and nuts over the top and melting the sugar under the broiler for 30-60 seconds for a crispy topping. I brought it to a potluck at work and EVERYONE begged for the recipe! It’s so different and just fabulous! It could be breakfast, lunch, a side-dish, or even dessert! Very yummy!
Wonderful!! Would not change a thing. Took this to a shower Sunday, and it was the definite hit of the party! People were practically licking the bowl when it was empty. I put it in a pampered chef chillzane bowl(one that you freeze and it keeps stuff cold), and left it in the freezer for about an hour before serving. I think this made it even better.
16 oz sour cream
16 oz cream cheese
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