Grape Salad

By Maudie30

recipe from Trisha Yearwood

Ingredients

• 2 2 2 pounds seedless red grapes
• 2 2 2 pounds seedless red grapes
• 2 2 2 pounds seedless red grapes
• 2 2 2 pounds seedless purple grapes
• 2 2 2 pounds seedless purple grapes
• 2 2 2 pounds seedless purple grapes
• 8-ounce 8-ounce package One 8-ounce package cream cheese, room temperature
• 8-ounce 8-ounce package One 8-ounce package cream cheese, room temperature
• 8-ounce 8-ounce package One 8-ounce package cream cheese, room temperature
• 8-ounce 8-ounce container One 8-ounce container sour cream
• 8-ounce 8-ounce container One 8-ounce container sour cream
• 8-ounce 8-ounce container One 8-ounce container sour cream
• 1/2 1/2 1/2 cup granulated sugar
• 1/2 1/2 1/2 cup granulated sugar
• 1/2 1/2 1/2 cup granulated sugar
• 1 1 1 teaspoon vanilla extract
• 1 1 1 teaspoon vanilla extract
• 1 1 1 teaspoon vanilla extract
• 1/2 1/2 1/2 cup brown sugar, firmly packed
• 1/2 1/2 1/2 cup brown sugar, firmly packed
• 1/2 1/2 1/2 cup brown sugar, firmly packed
• 1/2 1/2 1/2 cup pecans, finely chopped
• 1/2 1/2 1/2 cup pecans, finely chopped
• 1/2 1/2 1/2 cup pecans, finely chopped

Details

Servings 12
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.

Just before serving, sprinkle with the brown sugar and pecans.