Scale

2 lbs red seedless grapes

2 lbs green seedless grapes

8 oz cream cheese, softened

1 cup sour cream

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans, toasted

2 tablespoons brown sugar

Cook Mode Prevent your screen from going dark

1. 1. Thoroughly wash and dry grapes. Remove from stems; halve any large grapes. Place in a large bowl.

2. 2. In a separate bowl, beat cream cheese, sour cream, granulated sugar, and vanilla until smooth.

3. 3. Gently fold dressing into grapes until evenly coated.

4. 4. Cover and refrigerate for at least 2 hours (preferably 4 hours or overnight).

5. 5. Just before serving, toast pecans in a dry skillet over medium heat until fragrant (3-5 minutes). Cool slightly.

6. 6. Transfer salad to serving bowl. Top with toasted pecans and brown sugar. Serve chilled.

For a lighter version, use light cream cheese and sour cream, or substitute part of the sour cream with plain Greek yogurt.

Add other fruits like strawberries or blueberries if desired.

Do not reheat; serve chilled.

Storage: Refrigerate in airtight container for up to 3-4 days. Add topping just before serving to maintain crunch.