Taste of Home offers a grape salad recipe that uses cream cheese. To make this recipe, start by beating an 8-ounce package softened cream cheese, 1 cup sour cream, 1/3 cup sugar and 2 teaspoons vanilla in a large bowl until blended.
Add 2 pounds seedless red grapes and 2 pounds seedless green grapes, tossing to coat. Transfer to a serving bowl, cover and refrigerate until serving. Just prior to serving, sprinkle the salad with 3 tablespoons brown sugar and 3 tablespoons chopped pecans.
Another version of this salad is offered by Paula Deen. To make her variation of grape salad, slice in half 4 pounds of red and green seedless grapes and set aside. Some grapes can be left whole if desired. Combine ½ cup sugar, 8 ounces softened cream cheese and 8 ounces sour cream in a large mixing bowl. Cream the mixture with an electric mixer.
Add the grape halves and 8 ounces grated sharp cheddar cheese. Mix together thoroughly by hand and refrigerate until serving. The salad can be refrigerated overnight or for several hours with similar results. Add 2 cups chopped pecans and ¼ cup brown sugar to the salad just before serving. The chopped pecans can be toasted for a fuller flavor.