Special thanks to: WM, Phenix City, AL Servings: 8 Directions: 8 oz sour cream 8 oz cream cheese, softened 2 lbs seedless grapes (washed, de-stemmed and dried) ¾ c sugar ½ c brown sugar 2 tsp vanilla flavoring ½ c chopped Surratt Farms pecans 1. Blend cream cheese and sugar together until smooth 2. Blend sour cream and vanilla together 3. Combine two mixtures together in large bowl 4. Gently fold grapes into mixture 5. Combine brown sugar and crushed nuts, Sprinkle evenly over top of salad – do not stir in 6. Refrigerate overnight Special Notes: For a lower calorie salad, you may substitute Splenda for sugar and use low-fat sour cream and cream cheese. If grapes are very sweet, may reduce sugar. I have put a peeled, diced apple into the mix on occasion.