My cousin Amber (hi!!!) made this for another cousin's wedding shower. It.was.so.good. It's similar to another recipe I have and love... Nothing beats the sweet/salty combination of pretzels baked in sugar/butter!
Grape & Pretzel Salad
(from Amber Hiller)
8 oz. cream cheese 16 oz. sour cream 3/4 cup sugar
2 large containers of purple or red grapes 2-3 cup crushed pretzels1/2 cup sugar1/2 stick melted butter
caramel sundae topping
Beat cream cheese. Add sugar; beat until combined. Add sour cream; beat until combined. Add grapes and gently stir until combined.
Put the pretzels, sugar, and melted butter in a bag; shake to combine/coat. Put on a cookie sheet (covered in parchment paper) and bake at 350 degrees for 5-10 minutes. Watch carefully as this burns easily.
Put a layer of grape mixture in bowl, layer of pretzels, and drizzle caramel sundae topping. Do another one or two layers. Refridgerate until time to serve!
I used my trifle bowl for this, but you could use any serving dish. Amber used a really long shallow bowl...think huge banana split bowl :) It looks really good in that container as well. I made this twice this weekend - once with the caramel and once without. Although I really didn't use a lot of caramel, I still recommend using it. Just gave it a little sweeter flavor (I like my sweets!).
Although this has been served as a side dish, it could easily double as a dessert!