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Grape Salad

From the kitchen of Deb Subert – Sharathon tested recipe!

4 pounds of seedless grapes, a mix of green and purple
1 - 8 ounce package cream cheese
1 - 8 ounce container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
2 tblsp. to 1 cup brown sugar

Wash and dry grapes. In a large bowl, whip together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix gently, pour into a 9X13” pan.
Sprinkle with brown sugar and pecans.
Refrigerate until serving, at least 6 hours.

-This is best if made the night before.
-You can replace some of the grapes with a couple chopped apples!



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