Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 lbs seedless grapes
  • 1/4 cup light brown sugar, packed
  • 1/2 cup pecans, finely chopped

Instructions:

  1. Wash the 2 lbs of seedless grapes and remove any stems; spread them across a clean kitchen towel or paper towels and pat them until completely dry.
  2. Place 8 oz of softened cream cheese in a mixing bowl and beat on medium-high with a hand mixer until smooth and fluffy.
  3. Slowly beat in 1/2 cup granulated sugar and 1 tsp vanilla extract until the mixture is a pale, smooth frosting.
  4. Gently fold in 1/2 cup sour cream until just combined.
  5. Using a rubber spatula, fold the dried grapes into the cream mixture until every grape is evenly coated.
  6. Transfer the salad into an 8x8 inch glass baking dish, smooth the top, cover with plastic wrap, and chill in the refrigerator for 2 hours.
  7. Just before serving, sprinkle 1/4 cup light brown sugar evenly over the top and scatter 1/2 cup chopped pecans across the surface.