Debby Gruver
Hutchinson, Kansas
Trissa McCabe
Buhler, Kansas
2 lbs. seedless green grapes
2 lbs. seedless red grapes
8 oz. cream cheese, softened
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. brown sugar
1 c. pecans, chopped
Stem and wash all grapes, then lay them in a single layer on a tea towel until completely dry. In a separate bowl, combine cream cheese, sour cream, sugar and vanilla, until well blended. Pour dry grapes into a 13 X 9 ” pan and arrange to make a flat. Top grapes with cream cheese mixture. Sprinkle the brown sugar over the cream cheese mixture, and top with the chopped pecans. Chill for at least 2-3 hrs before serving, but best if chilled overnight. *Can also be made with Splenda- or Brown Sugar Splenda for those who are watching their weight, it’s just as good! This makes a wonderful pot luck dessert or ending to a picnic/family gathering. Get ready for some rave reviews!
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Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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