Grape Ambrosia

Nancy McWilliams

3 lbs. sweet (if possible!) red or purple seedless grapes

8 oz. cream cheese, softened

8 oz. sour cream

3/4 c. powdered sugar

De-stem grapes, wash and pat dry. (Very important step to dry the grapes completely so the salad won't be runny.) In a mixing bowl, use an  electric mixer to blend together the softened cream cheese, sour cream and powdered sugar till smooth.  Add grapes to cream mister and refrigerate overnight.

1/2 c. brown sugar

1/2 c. chopped toasted pecans

To toast pecans, preheat oven to 350 degrees. Put chopped pecans on a cookie sheet. Turn oven off and place pecans in the oven for 5 minutes.

JUST BEFORE SERVING, sprinkle salad with brown sugar and toasted pecans.

This salad keeps well for only 2-3 days in the refrigerator. After that, the grapes tend to get soft and lose that nice "pop" that tastes good. Also, the salad just gets a little watery. Can still be eaten but is not quite as good!