8 ounces cream cheese (softened)

1 cup sour cream

2 teaspoons vanilla extract

2 tablespoons white sugar

2 pounds seedless red grapes

2 pounds seedless green grapes

3 tablespoons brown sugar

1 cup walnuts and/or pecans (chopped)

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In a large bowl, beat the softened cream cheese, sour cream, vanilla extract, and white sugar until smooth and creamy.
Wash the grapes, removing any stems. Slice them in half if desired, or leave them whole.
Add the grapes to the creamy mixture and gently fold until they are evenly coated.
Transfer the mixture to a serving dish and sprinkle with brown sugar and chopped walnuts or pecans on top.
Cover and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.
Serve chilled and enjoy!

For extra flavor, add marshmallows, strawberries, or pineapple to the salad.

Use low-fat versions of cream cheese and sour cream for a lighter option.

If you prefer a dairy-free version, substitute with dairy-free cream cheese and sour cream.