Ingredients
Scale
For the salad:
- 2 pounds red grapes, washed and stems removed
- 2 pounds green grapes, washed and stems removed
For the dressing:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
Instructions
- Prepare the grapes: Wash both varieties of grapes thoroughly and remove all stems. Pat dry with paper towels and place in a large mixing bowl.
- Make the dressing: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add sour cream, 1/2 cup brown sugar, and vanilla extract. Mix until completely combined and creamy.
- Combine: Pour the dressing over the grapes and gently fold together until all grapes are evenly coated.
- Prepare the topping: In a small bowl, mix the chopped pecans with 2 tablespoons of brown sugar.
- Chill: Cover the grape salad and refrigerate for at least 2 hours, or overnight for best results.
- Serve: Just before serving, sprinkle the pecan and brown sugar mixture over the top of the salad.
- Prep Time: 15 minutes
