GRAPE SALAD

I had this dish for the first time over the weekend. After I took the first bite I thought it was good. Just good. Different. Then I took another bite. And another. And another. And before I knew it, I was pulling the Tupperware out of the fridge every chance I got, just for another bite. It's different, unique. I like that about it too.

GRAPE SALAD
Serves 15

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup white sugar
1 tsp vanilla
1 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 into large serving bowl.

For topping, combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.

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That's the original recipe. What I had this weekend had been put together a little differently. Half of the topping was put on the BOTTOM of the pan (first, in other words) and the other half on top like the recipe says.
Also I wouldn't chill it overnight. It's not one of those dishes that gets better after a day. It was at it's best on the same day it was made.

Enjoy!
tiedye