You can play with this simple frozen salad in a few easy ways while keeping it kid-friendly. For extra color and sweetness, fold in 1/2 to 1 cup of drained pineapple tidbits or mandarin orange segments along with the grapes. If you’d like it a little lighter, you can use reduced-fat cream cheese and light sour cream; just know the texture will be a bit softer. For crunch without nuts (for those with allergies), sprinkle crushed vanilla wafers or graham crackers over the top right before serving instead of mixing in pecans or walnuts. You can also use all red grapes for a sweeter flavor, all green for a tangier bite, or a mix for a pretty look. If you prefer a slightly softer, more spoonable dessert, move the dish from the freezer to the refrigerator about 30 minutes before serving. Food safety tips: Always wash and dry the grapes thoroughly before mixing them in, and make sure your cream cheese and sour cream are fresh and kept refrigerated until you’re ready to use them. Don’t leave the salad sitting out at room temperature for more than 1 hour; scoop what you need and return the rest to the freezer. If the salad has thawed completely and sat out, do not refreeze it—better to discard than risk anyone getting sick. For easier scooping and to avoid slips on a cold glass dish, set the 8×8 pan on a folded kitchen towel while cutting and serving.
