4 lbs. small red grapes, seedless - sweet
8 ounces cream cheese
8 ounces sour cream
1/2 cup white sugar
1 t vanilla (I think that's teaspoon)
mix together
1/2 cup dark brown sugar
1/2 cup chopped pecans
this is the topping
Put together the night before in a 9x13 inch serving dish.
Refrigerate overnight or 6 hours
I've had this dish several times; most recently at 2 family reunions this summer in Ohio.
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