NOT POSTED Grape Salad

Serves 12-15
Prep time 30 minutes
By author adapted from Irene Sienichi, IN


  • 2lb red grapes (1 pound sliced in half)
  • 2lb green grapes (1 pound sliced in half)
  • 1/4 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon raspberry extract (or to taste - optional)
  • 1/2 teaspoon coconut extract (or to taste - optional)
  • 1 8 oz package (cream cheese)
  • 1 8oz container (sour cream)
  • 1 cup toasted walnuts
  • 1/4 cup toasted walnuts (for topping)


Step 1
In a stand or hand mixer, combine the cream cheese and sour cream in a large or extra large bowl and combine until very smooth.
Step 2 Add the vanilla, raspberry and coconut extracts.
Step 3 Add the sliced and whole grapes along with the cup of walnuts and fold together.
Step 4 Place grape mixture into a large serving dish or 9x13 glass pan. Top with 1/4 cup of the roasted walnuts to garnish.
Step 5 Cover and place in the refrigerator for 4 hours or overnight.
Step 6 If making a day ahead, retain the grapes in the mixing bowl overnight in the refrigerator, then turn out the grapes into a serving dish and garnish with walnuts. Keep cold.

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