Mrs. Pringle’s Fancy Grapes
Hold on to your boot straps… these decadent grapes are out of this world. This recipe comes from my daughter’s first-second grade teacher Judy Pringle. Almost 10 years have passed since those happy and carefree days in room 108 and she is still just a phone call away when we need something. Clearly her teaching reached far beyond her classroom and these grapes are a tasty reminder of this.
4 lbs. grapes
8 oz. softened cream cheese*
8 oz. sour cream*
1/2 cup sugar
1 tsp. vanilla extract
1 cup walnuts (ground)
1/2 cup brown sugar
Wash and dry grapes. Blend cream cheese and sugar with hand mixer, gradually add sour cream and vanilla extract until smooth. Fold in grapes until well covered. Serve in small dishes and top with walnut and brown sugar mixture. I like the walnuts ground the way Mrs. Pringle makes it but you can leave the nuts in small pieces too.
*This recipe is forgiving and flexible. You can use yogurt in place of the sour cream and if you want to use lower fat versions of the cream cheese and or sour cream, do it, it doesn’t affect the end result. Experiment and see what works for you.
Grapes tossed with creamy mixture
Walnut and brown sugar topping mixture
It’s that good!