EASY GRAPE SALAD

Ingredients

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

Instructions

In a large bowl, or the bowl of a stand mixer, beat softened cream cheese and sour cream together until smooth and creamy.
Add granulated sugar and vanilla extract and beat until smooth.
Fold in the grapes and half of the chopped pecans until evenly coated. Cover with plastic wrap and chill for at least one hour, best if chilled overnight.
Just before serving, top with a few extra grapes cut in half and sprinkle with brown sugar and remaining chopped pecans. Serve chilled.

Video

Notes

Toasted Pecans

I love making this recipe with toasted pecans because it adds so much flavor to the salad. To toast the pecans:

Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Spread pecan halves out in a single layer. Bake for 5 to 8 minutes, stirring occasionally and keeping a close eye on the nuts. Remove from the oven, let cool, and then chop for the salad.