Grape Salad

By Dianne Herring • Photography by Brian W. McDonald

2 (8-ounce) packages cream cheese, warmed to room temperature
1 (16-ounce) package sour cream
1 cup sugar
1 teaspoon vanilla extract
1 cup chopped pecans, divided
8 cups purple and green seedless grapes
1/2 cup brown sugar

Combine cream cheese and sour cream. Add sugar, vanilla and 1/4 cup pecans. Fold in grapes. Combine brown sugar and remaining pecans; sprinkle over the top of the grape salad. Refrigerate.