This is an awesome recipe & I usually like to follow what the ingredients call for & not alter it but..... I have had this recipe where I thought I was eating a mouthful of brown sugar - I use 1/4 cup of packed brown sugar & make sure you let it set overnight - it softens the sugar where it is not so gritty. I hope you enjoy it as much as we do!!
DO NOT SKIP THE TOPPING!!! It is what makes this so addictive. I have substituted different nuts like walnuts and hazelnuts. Just be sure they are toasted first to get the best flavor. I don't think I've ever chilled it overnight, but it tastes better the first day of making it than the next IMO. I also don't mix in the topping until I'm ready to serve it. It's perfect for BBQs.
This is like crack in a bowl.
Making it for the second time this week. So so so good.
This was a hit at my company potluck. Everyone wants the recipe and this was the only empty dish at the end of lunch. I used low fat sour cream, low fat cream cheese and sugar substitues (white and brown). I also put the topping on the side so everyone could have some, not just the people who got to the bowl 1st. I will make this again and again.
We loved this! Definitely want to use the topping - it blows the top off this salad/dessert. I was afraid the amount was too much, or it would be too sweet, but it was just delicious. Will pass along the recipe, and make again.
WOW WOW WOW WOW WOWWY, this is an awesome recipe!! We have eaten this with almost every dinner for the past 2 months (since grapes came in season and on sale) and were still not tired of it. I didn't have any made the other day and when dinner was served the whole family asked " Where's the grape sald?". My DD even passed up dessert for just a bowl of this. I leave off the brown sugar, it's sweet enough already, and the nuts due to allergies. I'm dreading winter when grapes go back up to $3 a pound. The best recipe I have found on this site so far, andf that is saying alot because I have found a bunch of good ones. Simple and delicious!!!
I made two bowls of this great cheesecakey grape pudding. One with topping and one without - The topping is tops! I mixed the brown sugar and pecans together and put them in the oven to melt a bit and then covered the salad with it. So good! Crunchy and grapey at the same time. DH is hooked and he doesn't like desserts (except apple pie!). We'll be making this again, constantly. Thanks for the recipe, BB
Fantastic. One of my top 3 favorite recipes posted on Food/Zaar. Thanks for sharing.
LOVE this as a side dish for picnics and potlucks!!! I use praline pecans which add a nice sweet candied crunch! Sooooo yummy!!!!
3 friends gave it a 3, I gave it a 4 and one a 5. A bit sweet for me and I even cut back a bit on the sugar to start with. I only made half a recipe which was plenty. A bit too much brown sugar on top as well. Too sugary. I did use a mix of black seedless, red and green which was a nice blend for color. One suggestion, I wouldn't be inclined to eat this at a party where it was served in a big bowl, maybe a large open glass serving dish, where you could really see all the colors and maybe on a pedestal. It really shows off the dish. Also something shallow so the topping and grapes were distributed evenly. I would serve this in individual martini glasses or a small ice cream dish to really show off the colors. It was good, but more dessert for me. I will keep it on hand. Thx for posting