Grape Salad

From my sister's sister-in-law Becky Hicken

1 bar cream cheese
16 oz sour cream
1/2 c white sugar
1 tsp vanilla

4 lb grapes (2 bags)

1 c brown sugar
1/2 c chopped almonds

Using an electric mixer, combine cream cheese and sour cream. Beat in sugar and vanilla until blended. Take grapes off stems and wash and dry. Fold grapes into cream cheese mixture and spread in a 9x13 pan. Whisk brown sugar and almonds together and sprinkle over the grape-cream cheese mixture.

At this point, either serve right away or refrigerate for at least a few hours until it is chilled through and the sugar has carmelized. (The common opinion is cold is better!) This is really a rich dish, and the 9x13 size feeds 10-12 generously. Leftovers will keep in the fridge for a few days.