Creamy Grape Salad
- 2 pounds seedless green grapes (about 4 cups)
- ▢ 2 pounds seedless red grapes (about 4 cups)
- ▢ 1 (8-ounce) block cream cheese, softened
- ▢ 1 cup sour cream
- ▢ 1/2 cup granulated sugar
- ▢ 1 teaspoon vanilla extract
For the topping:
- ▢ 1/2 cup firmly packed light brown sugar
- ▢ 1/2 cup chopped, toasted pecans
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Wash the grapes and spread them out on paper towels to dry.
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In a large bowl, make the dressing by whisking together the softened cream cheese, sour cream, sugar, and vanilla until smooth. Add the grapes and gently fold to coat them in the dressing. Place in a serving bowl or dish. Refrigerate until ready to serve.
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Sprinkle brown sugar and toasted pecans over the top just before serving. Serve chilled. Store covered in the refrigerator for up to 2 days.
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