April 21, 2020

Trisha Yearwood Creamy

Grape Salad

2 lb Seedless Green Grapes
2 lb Seedless Purple Grapes
8 oz Cream Cheese, room temperature
8 oz Sour Cream
1/2 c Granulated Sugar
1 tsp Vanilla
1/2 c Brown Sugar, firmly packed
1/2 c Pecans, finely chopped
Wash grapes in colander and dry thoroughly with paper towels. Place dry grapes in 9x13 baking dish. In bowl, combine cream cheese, sour cream, granulated sugar, and vanilla. Mix well using an electric mixer. Pour mix over grapes and combine until all grapes are generously coated. Chill in fridge for 1 hour. Sprinkle with brown sugar and pecans on top before serving.