Grape Salad

1 pound each red and green grapes, washed and drained well in colander

1 cup of shredded cheese (I use Monterey Jack, but you can use whatever you like)

1/2 container whipped cream cheese (it’s easier to work with than block kind)

2 - 6 ounce containers of vanilla yogurt

1/2 cup sugar

1 cup coarsely chopped pecans

When grapes have thoroughly drained, place in a very large bowl. Add other ingredients and mix well to coat grapes. This salad tastes best when made and left in the fridge overnight. Keeps in fridge for several days.

~ Debbie Justice, Friend of Cane Creek Extension and Community Association (ECA)