Betsy Smith over at Estelle's reminded me of this wonderful salad that I have enjoyed in the past. It's not fancy and takes very little time and few ingredients but it's always a hit! I prepared it with Splenda for Thanksgiving as one of our guests was a diabetic. Everyone loved it and didn't even notice the switch to sugar-free. I also used the Splenda brown sugar mix with the topping. Try it if you want a fruit dish on your table that isn't complicated, and is easy to serve, delicious, and pretty.
2 pounds green seedless grapes
2 pounds red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
Topping1 cup brown sugar, packed
1 cup crushed pecans
Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.