I got this recipe from a Baptist Campus Ministry luncheon when I worked at UWA. I'm sorry to say I don't remember the lady's name or even what church she went to. I do, however, remember how yummy this salad tasted! It's a holiday favorite around here and sometimes we have it "just because." It makes a ton so feel free to make a much smaller quantity (I usually do 1 pound grapes and use one-third or one-fourth of the amounts of everything else).
3-5 pounds seedless grapes (you can get the same color or mix), washed and dried
8 oz. cream cheese, softened
8 oz. sour cream
¼ cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla
¾ cups toasted chopped pecans
Mix the cream cheese and sour cream together. Add the sugars and vanilla and mix well. Stir in grapes and ½ cup pecans. Pour into serving bowl and sprinkle with the rest of the pecans.
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