Ingredients
Scale
- 4 cups 2 pounds red seedless grapes, halved
- 8 oz cream cheese (softened)
- 1 cup sour cream
- ½ cup white sugar
- 2 tsp vanilla extract
- ½ cup chopped pecans (toasted if preferred)
- 2 tbsp brown sugar (for topping)
Instructions
- Rinse and dry the grapes completely. Slice each one in half for better texture and even mixing.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until fluffy and smooth.
- Add the sour cream, sugar, and vanilla extract, and continue beating for 2 minutes until fully combined.
- Gently fold the grapes into the creamy mixture using a spatula until evenly coated.
- Transfer the salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 15 minutes (or up to 24 hours).
- Just before serving, sprinkle chopped pecans and brown sugar evenly across the top.
- Serve chilled and enjoy every creamy, crunchy bite!
Notes
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 90mg |
| Carbohydrates | 22g |
| Sugar | 18g |
| Fiber | 1g |
| Protein | 3g |
- Prep Time: 10 minutes
- Category: Dessert, Side Dish
- Cuisine: Southern American