Grape Salad

Donna Brown


I received this recipe from my daughter-in-law who is a wonderful cook. It is an excellent addition to a brunch, breakfast, or any meal. It looks so nice in a pretty crystal bowl. It is very easy to 1/2 the recipe if you don't need this much but it keeps nicely in the refrigerator.

pinch tips: How to Cut a Watermelon


4 lb
seedless grapes, white, purple, or mixed
8 oz. package lite cream cheese, softened
8 oz. lite sour cream
cup white sugar (i use several pkgs. sweetner)
tsp. vanilla flavoring
oz. chopped, toasted pecans
2 - 4
tablespoons brown sugar

Directions Step-By-Step

Wash grapes and put in a mixing bowl. Mix softened cream cheese, sour cream, sugar and vanilla. Pour over grapes and gently mix, making sure all grapes are covered with cream cheese mixture. (I mix in a little of the brown sugar at this point, but you can wait and put it all on top.) Place in container with tight fitting lid and refrigerate. When ready to serve, pour contents in serving bowl and top with brown sugar and chopped pecans. NOTE: To toast pecans, chop, place about 2 tablespoons of butter in skillet and melt. Add pecans and sprinkle with Kosher salt; toast, stirring gently. Be careful not to burn as nuts will burn easily due to their natural oils coming out while toasting.

About this Recipe

Course/Dish: Fruit Salads
Other Tag: Quick & Easy