 |
|
|
|
Third Place-Grape Salad-Mary Tucker, Fayette County 4 pounds red seedless grapes
16 ounces cream cheese, softened
1 (8-ounce) carton sour cream
1 cup walnuts or pecans, chopped (optional)
1/2 cup white sugar or Splenda
1 cup (less if desired) brown sugar
Wash and dry grapes; set aside. Mix cream cheese, sour cream, half the nuts and white sugar. Fold in grapes. Smooth into a 9- x13-inch dish. Mix remaining nuts and brown sugar. Sprinkle over the top of grape mixture. Cover and refrigerate overnight, or at least 2 hours before serving. Recipe may be easily halved. Serves 16-18. |
|
|
