Ingredients
- 4 cups seedless grapes (mixed red and green), washed and dried
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar (for topping)
- 1/2 cup chopped pecans (for topping)
Instructions
In a large mixing bowl, beat together the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and creamy. The mixture should be thick and velvety, forming the perfect coating for the grapes.
Gently fold the grapes into the creamy mixture, ensuring they’re evenly covered. Be careful not to crush them — the grapes should stay whole to keep that fresh, juicy texture. Transfer the salad into a serving dish, smoothing the top evenly.
Just before serving, combine the brown sugar and chopped pecans, then sprinkle the mixture generously over the top for a delightful caramelized crunch. Refrigerate the salad for at least one hour before serving to let the flavors meld together and the topping slightly soften into the cream.
This dish is a cool, creamy classic that’s as simple to make as it is delicious to eat — perfect for potlucks, picnics, or family dinners!
