Grape Salad
From the kitchen of Susan Smith
Ingredients
Directions
- 1
Mix the cream cheese and sour cream well.
- 2
Add powdered sugar (or up to 1 1/2 cups to taste) Fold in Cool Whip.
- 3
Stir in seedless grapes (green or red).
- 4
Top with brown sugar and toasted pecans.
Optional: toast pecans at 250°F for 20–30 minutes.