Makes enough to serve 20-plus
8 ounces of cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp vanilla
Mix above ingredients together and refrigerate. Note: The sauce can be refrigerated and used until the lates expiration date for the cream cheese and sour cream.
1.5 pounds of green seedless grapes
1.5 pounds of red seedless grapes
Remove grapes from stem and place in bowl. Pour the sauce mixture over the grapes and stir gently to coat the grapes. Refrigerate until ready to assemble and serve.
1 cup pecans
1/2 cup brown sugar
Toast the pecans on a cookie sheet in a 350 oven for about 15 minutes. Don't burn the pecans. Break the toasted pecans in small pieces and place in a zip lock bag. Add the brown sugar and mix. Store until ready to assemble and serve.
Assembly: Stir the grape/sauce mixture to coat the grapes. Spoon into individual serving bowls. Sprinkle topping over the fruit and garnish with a sprig of mint.