4 pounds of grapes, typically ½ green grapes and ½ red, but whatever kind are good and crisp
1 - 8 ounce package light cream cheese, softened to room temperature
½ cup granulated sugar
1 cup light sour cream
1 teaspoon vanilla extract
¾ - 1 cup brown sugar
1 cup chopped pecans or your favorite nuts
Instructions
Remove the grapes from the stems. Rinse and thoroughly drain. I roll them around on a clean dish towel to remove excess moisture.
Mix the chopped nuts with the brown sugar and set aside.
In a bowl large enough to add all of the grapes, mix the cream cheese until totally smooth, including any that is on your spatula or spoon or the bowl. Mix in the ½ cup granulated sugar until smooth. Stir in the sour cream and vanilla. Add the grapes, carefully folding and turning them until evenly coated. Pour them into a 9 x 13 pan. Sprinkle the brown sugar-nut mixture evenly over the entire top of the grapes. Refrigerate, UNCOVERED, until ready to serve. If you cover it, the crunchy crust doesn't form.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/grape-salad-lightened-up/