Easy Grape Salad Recipe

Scribbled Underline

8 ounces (226.8 g) cream cheese, at room temperature 1 cup (230 ml) sour cream ½ cup (100 g) granulated sugar 1 teaspoon vanilla extract 4 pounds (1.81 kg) red seedless grapes, rinsed and drained well, about 10 cup ½ cup (110 g) light brown sugar 1 cup (99 g) chopped pecan

Ingredients

White Scribbled Underline

– In a large mixing bowl, using an electric mixer on medium speed, beat together the cream cheese, sour cream, sugar and vanilla extract until smooth and thick, about 3 minutes.

Add the grapes to the bowl and, using a rubber spatula, gently fold the grapes into the cream cheese mixture until everything is evenly coated.  

Refrigerate for at least 1 hour before serving, or overnight. 

Refrigerate for at least 1 hour before serving, or overnight. 

– Prior to serving, sprinkle with brown sugar and chopped pecans. Leftovers can be stored in the refrigerator for up to 3 days.

– Preheat oven to 350 degrees F. Grease a 9×13-inch casserole dish; set aside.