Grape Salad

From the kitchen of Susan Smith

Ingredients

Directions

  1. 1

    Mix the cream cheese and sour cream well.

  2. 2

    Add powdered sugar (or up to 1 1/2 cups to taste) Fold in Cool Whip.

  3. 3

    Stir in seedless grapes (green or red).

  4. 4

    Top with brown sugar and toasted pecans.

Optional: toast pecans at 250°F for 20–30 minutes.