Grape Salad ***
- 2 lbs. seedless green grapes
- 2 lbs. seedless red grapes
- 1 16oz sour cream
- 2 tablespoons of sugar
- 8 oz. cream cheese
- 1 tsp. vanilla extract
- Smucker's Carmel syrup
Adapted from keyingredients.com
Wash and dry grapes well. They need to be dry or the dish will be too soupy.
Beat together cream cheese, sour cream, sugar and vanilla.
Stir in the grapes
top with 1 cup of broken up toasted pecans., and drizzle with carmel syrup. ( only half of the jar )
Use a deep glass bowl or a 9x 13 glass pan. Wrap in saran wrap and refrigerate overnight. Will keep in the refrigerator for 5 days.