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Monday, May 11, 2009

Grape Salad

1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1/4-1/2 c. powdered sugar
1 (8 oz.) container Cool Whip
about 2 lb. seedless grapes (I like a combo of red and green)
chopped walnuts or pecans (optional)

Combine the cream cheese, sour cream and powdered sugar until creamy. Fold in the Cool Whip. Gently fold in the grapes and nuts, if desired. Chill until ready to serve.

Notes: I don't know the exact amount of grapes we use, we just kindof keep throwing them in until we feel like there are enough. I use about 1 1/2 - 2 bags of grapes. But this recipe makes a lot of cream mixture and you want plenty of grapes, so that the cream mixture is really just enough to coat the grapes, rather than being an excessively creamy salad, if that makes sense. We actually added more grapes to the salad in the picture because we felt like there weren't enough in it.

Also, we only had red grapes for the salad in the picture, but I like it with both red and green grapes for a variety in the color. And the nuts will give it a little extra crunch and texture.
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