Ingredients:
- 2 pounds red grapes, washed and stems removed
- 2 pounds green grapes, washed and stems removed
- 8 ounces cream cheese, softened
- 3/4 cup sour cream
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup chopped pecans
- 1/4 cup shredded coconut (optional)
- 2 tablespoons brown sugar
Instructions:
- Wash the red and green grapes thoroughly. Remove all stems and drain well. If the grapes are large, slice them in half. Set aside.
- In a large mixing bowl, use a hand mixer to beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and creamy, about 2 to 3 minutes.
- Stir in the chopped pecans and shredded coconut (if using) until evenly combined.
- Add the prepared grapes to the bowl. Gently fold them into the cream mixture until all grapes are evenly coated.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
- Just before serving, sprinkle the top with brown sugar. Garnish with extra chopped pecans and shredded coconut if desired.
Tips for Best Results
- Make sure the grapes are completely dry before mixing to prevent a watery salad.
- For extra crunch, add more pecans just before serving.
- This salad tastes even better after chilling for a few hours.
Creamy, sweet, and slightly tangy, this grape salad is always a crowd favorite and incredibly simple to make.