Elaine Walker, Salads

Grape Salad

4 pounds seedless grapes (red, green or some of each)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup white sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract

Day before
Wash grapes. Dry well. (While you can slice them in half for easier eating, it will make the salad watery. It’s better to leave them whole.)

In a large bowl, mix together the cream cheese, sour cream, white sugar, brown sugar, and vanilla. Add grapes and mix until evenly incorporated.

Refrigerate overnight. This allows the flavors to blend. (It will not taste as good if you skip this step.)

If you sliced the grapes in half, then drain off any excess liquid before serving.

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