Grape Salad

Rinse the seedless red grapes thoroughly and pat dry with paper towels, then set aside.

Place the softened cream cheese and sour cream in a large mixing bowl.

Beat the cream cheese and sour cream together with an electric mixer or whisk until smooth and well combined.

Stir in the sugar until fully incorporated into the cream cheese mixture.

Add the chopped Georgia pecans to the mixture and stir until evenly distributed.

Add the grapes to the bowl and toss gently but thoroughly to coat all grapes with the cream mixture.

Sprinkle the firmly packed light brown sugar evenly over the top of the grape salad.

Transfer the salad to a serving bowl or individual cups and refrigerate for at least 30 minutes before serving, or serve immediately if preferred.