Snow Grapes

Snow Grapes


"Seedless grapes are encased in a sweet creamy dressing for an easy fruit salad."

Ingredients 8 h 20 m {{adjustedServings}} servings 247 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.
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Reviews 27

  1. 32 Ratings

Judy W.

This is a great recipe, but, as others, I make it a little differently. I use a large container of whipped cream cheese, sour cream, sugar, to taste, (depends on how sweet the grapes are and I keep it a little tart),vanilla and a couple of tablespoons of Cool Whip to keep it creamy. I am looking for a creamy texture that does not firm up completely in the refrigerator. I use green and red grapes. I wash, stem and DRY them with paper towels. I then toast pecans (amount is your choice) and cool. I combine cream cheese mixture with enough grapes (about 2-3 lbs), put half in clear bowl, sprinkle with brown sugar (we like a thick layers and half the toasted nuts and spray everything with butter spray. Top with remaining grape mixture. Refrigerate overnight. The brown sugar melts and makes this something special. Before serving, I sprinkle the top with another layer of brown sugar, spray with butter spray all over top so it melts somewhat and then top with remaining toasted pecans. Of course, since it's so rich, I only make this for special occasions, but have many requests on how I make this. My husband's principal last year would send home "please" requests to make it for her several times.


These are good. A little sweet, I cut the sugar in half. I used a combination of red and black seedles grapes, added some orange zest and a sprinkle of nutmeg. Very nice, thanks.


We had this dish at a gathering this weekend and the woman put Heath Toffee Bits on top, it was to die for! I made the recipe myself this week and used a bag of red and a bag of green seedless grapes and doubled the ingredients for the sauce and included the Toffee Bits. I brought it to work and everyone asked me for the recipe.