Ingredients

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8 ounces cream cheese, room temperature
1 cup sour cream, set out for 30 minutes
¼ cup granulated sugar (can use up to 1/2 cup)
1 teaspoon vanilla extract
2 pounds seedless green grapes, rinsed and patted dry
2 pounds seedless red grapes, rinsed and patted dry
¼ cup light brown sugar
½ cup chopped pecans, divided

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Instructions

In a large bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
Add in the granulated sugar and vanilla extract, then beat until fully incorporated and smooth.
Gently fold in the green and red grapes along with half of the chopped pecans until they are evenly coated.
Cover the bowl with plastic wrap and chill for at least one hour, preferably overnight for the best flavor.
Before serving, top with halved grapes, a sprinkle of brown sugar, and the remaining chopped pecans. Serve chilled.

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Notes

For a sweeter flavor, you may increase the granulated sugar to ½ cup.
Chilling overnight enhances the flavors and texture of the salad. Make it ahead of time for best results.
Feel free to substitute walnuts for pecans if desired.

Author: Alejandro
Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Salad
Method: Mixing and Chilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 16g
Sodium: 150mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 24mg