Frosted Grapes Recipe -
Frosted Grapes Recipe

Frosted Grapes

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"These are so wonderful. Made with flavored gelatin mix, these grapes make a simple yet elegant treat. Serve in a pretty glass bowl at a party. Instant hit."

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Original recipe makes 2 pounds Change Servings
  • PREP

    5 mins

    1 hr 5 mins


  1. Pluck grapes from their stems and rinse in a colander. Pour the gelatin mix onto a plate. Place grapes on the plate one handful at a time and roll around until coated. Transfer to a pretty dish and refrigerate for 1 hour to allow the gelatin to set.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2008

What a treat! We have tried several variations. Our Favorite is black seedless grapes with raspberry Jello. A quick trick is to pour the Jello right onto the grapes in the collander after washing them. Toss them with a spoon before pouring into serving dish. Your hands stay clean and there is no extra Jello in the bottom of your bowl!

Most Helpful Critical Review
Aug 30, 2010

This was awful. Because there was no water, the gelatin was super concentrated. The look was utterly unappealing. I found myself wondering why I thought perfectly delicious grapes needed something sweet on them. Here's my advice: take your favorite grapes, freeze them in a single layer on a cookie sheet or something like that, then eat. No cherry-ish flavored powdered sugar required.

Jul 10, 2006

Great recipe: simple to make, tasty, attractive, and allows for flavor and color variations! I used strawberry and cherry gelatin mixes, and took them to a party. Good thing I tasted a few when we made them, because at the party, they went so fast, I didn't get any! For cleanup ease, we made these in a plastic ziplock baggie instead of on a plate--just be sure to let the grapes sit and dry a bit after being rinsed, or the gelatin mix will get clumpy and won't stick very well to the grapes.

Aug 06, 2006

My husband and 3 year old are literally fighting over who gets more of these, lol. So easy to make too - just rinse grapes, put in a plastic ziploc bag, pour in the jello, and shake. pour into a colander to remove excess jello and you're done.

Jun 04, 2006

THESE ARE GREAT! Adults and children both enjoyed these! I made these for a graduation reception and used the colors of jello that matched the school colors. It worked great! They are best after they have had a chance to chill. We have tried pretty much all of the jello flavors with this recipe. We love grape, cherry and orange. I am going to make these for our July 4th party and use cherry, berry blue and grape jello. The grape jello appears white on the I wlll have something red, white and blue! The kids can do this all by themselves too...from start to finish! YUMMY...and healthy snack!

Dec 11, 2006

I freeze the grapes! My kids love this cool treat!

Dec 06, 2008

Holy these rock! Made these for thanksgiving; my bf's sister couldnt stop eating them! Rinse them in a big colander and hit it in the sink a few times to drain. Then put 1/4 of the jello on the grapes and toss in colander until jello is wet. Repeat with the rest of jello. Put them in a bowl in the fridge overnight. This way they arent grainy and theres no mess. Awesome! Thanks for the recipe!

Jul 14, 2006

well I've found my newest 'quick fix' for a snack! These are absolutely amazing. Who knew something this simple could be so good, not to mention fat free! I used black cherry sugar free gelatin and did a combo of fresh seasonal cherries and red grapes. Not only is the flavor amazingly good, but the variations are endless and would be a great way to get the kids to eat their fruit! These are so pretty that they actually would make a beautiful platter with many variations of fruit/jello for a shower or reception. Thanks for something so simple and quick!


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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