Grape Salad from Emily S.

This recipe is originally from Diane Brown and is in the New Albany State Relief Society cookbook.

1 1/2 lbs. grapes (red or green)

3 oz. cream cheese

2 T sugar

2 T orange juice

1 c. chopped pecans

Take grapes off stems, wash, and allow to dry. Mix cream cheese, sugar, and orange juice until smooth. Mix in whole grapes and pecans. Refrigerate until needed. Pecans may be toasted to boost flavor.