Have you ever eaten so much food that you feel like you’re going to explode? I usually stuff myself to the point of oblivion at family parties because there is always an incredible assortment of appetizers, side dishes, and main courses to chose from. I never save room for dessert. It doesn’t matter how delicious the dessert bar looks, I always make impulsive decisions and end up regretting it. I’m weak.

In my final weeks of pregnancy, we decided to have a few friends over for a pre-summer BBQ. After all, it was already 78 degrees in June. I figured we needed to show our poor, neglected pool some love. I wanted to find a dessert recipe that would be light enough for us to eat after a fantastically filling meal. This pecan crunch grape salad has just the right amount of sweetness to qualify as a dessert and is full of fabulous flavors. Summer has arrived in sunny California and it’s time to embrace it!



Pecan Crunch Grape Salad


  • 2 cups green seedless grapes, washed & stemmed
  • 2 cups red seedless grapes, washed & stemmed
  • 1 cup (8 ounces) sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup dark brown sugar, packed
  • 1 cup chopped pecans
  • 1 cup chopped walnuts


  1. In a large sized bowl, mix sour cream, cream cheese, sugar, and vanilla extract until smooth and creamy.
  2. Stir grapes into mixture, and pour into large serving bowl.
  3. MAKE TOPPING: In a small bowl, combine brown sugar, chopped pecans, and chopped walnuts. Sprinkle topping over top of grapes.
  4. Cover and place in refrigerator for at least 2-4 hours before serving.

Recipe adapted from deliciouslysprinkled