Ingredients:
8 ounce brick cream cheese , softened to room temperature
1 cup sour cream
1/4 cup granulated sugar
1 & 1/2 teaspoons vanilla
2 cups small seedless firm red grapes , washed and dried
2 cups small seedless firm green grapes , washed and dried
1/2 cup chopped toasted pecans (or walnuts), divided
1/4 cup light brown sugar
Instructions:
In a large mixing bowl with a handheld electric mixer, beat together the cream cheese, sour cream, sugar, and vanilla until well blended, creamy and smooth.
Gently fold in the red grapes, green grapes, and 1/4 cup of the pecans until everything is coated.
Cover and chill for at least 1 hour (or overnight.)
Before serving, combine the remaining 1/4 cup pecans and the brown sugar; sprinkle over the top of the salad. Enjoy cold.