Servings: 12 to 14 servings
For the salad:
4 pounds seedless grapes (red and green)
½ cup sugar
8 oz sharp cheddar cheese, grated
8 oz cream cheese, room temperature
8 oz sour cream
For the topping:
¼ cup brown sugar
2 cups chopped pecans
Slice grapes in half. In a large mixing bowl combine sugar; softened cream cheese and sour cream. Using electric mixer cream ingredients. Mixture will still have some small lumps. Once mixed, add grape halves and cheddar cheese. Stir by hand until well blended. Refrigerate over night. Just before serving add pecans and brown sugar mixture.
Notes from Paula’s test Kitchen: Refrigerating 4 hours gave us the same flavor. We toasted the chopped pecans for bigger flavor and left some grapes whole for a more attractive appearance.
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