Grape Salad with Butterfingers

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cindyosterhout

Prep Time

0
min.

Total Time

2
hr.

Servings

What You Need

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2 pounds green seedless grapes
2 pounds red seedless grapes
8 oz. Philadelphia Cream Cheese
8 oz. (1 cup) sour cream
1/2 cup sugar
1 tsp. Madagascar vanilla
4 Butterfinger candy bars, crumbled (or 10 junior sized bars)
2/3 cup chopped pecans
1/2 cup light brown sugar

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Make It

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Wash and dry grapes thoroughly and place them in large bowl.
In another bowl, combine softened cream cheese, sour cream, sugar and vanilla. Gently stir the cream cheese mixture into the grapes until all of the grapes are well-coated. Spread into a 9" X 13" baking pan.
Next, mix the crumbled butterfingers, chopped pecans and brown sugar in a small bowl. Sprinkle this topping over the grapes. Chill for 2 - 4 hours before serving.

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Special Equipment Needed

TBA

Notes

This recipe works just as well when substituting 'Splenda' white and brown sugars, fat free sour cream & fat free cream cheese, since the Butterfinger/nut topping is so rich and sweet!

Ratings & Reviews

Rated 1 out of 5 by doglover from Weird My sister brought this to Thanksgiving dinner. The Butterfingers seemed out of place and left you thinking the recipe book pages got stuck together and it was mash up of two different recipes. The grape salad would have been good on its own - the Butterfingers just made it weird - and not good.

Date published: 2017-12-02

Rated 5 out of 5 by Gama from Delicious! I have made this on several occasions and it’s the first item to go at a party. I’ve been asked for recipe so often I now bring copies when bringing to events.

Date published: 2018-05-14

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