This recipe for Grape Salad, by Judy Bertram, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs red seedless grapes 2 lbs. green seedless grapes 8 oz. softened cream cheese 1/2 cup sugar 8 oz. sour cream 1 T vanilla 1/2 cup light brown sugar 1 cup chopped pecans
Wash and pat dry grapes. Blend together softened cream cheese and sugar, then stir together with sour cream and vanilla. Fold grapes into this mixture. Place in 9 x 13 dish. Mix together brown sugar and pecans and sprinkle over the grape mixture. Cover and refrigerate overnight.
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