Grandpa Tom insisted this was “just fruit,” but everyone knew it was the sneaky dessert we came back for.

Lightly grease a glass casserole dish (an 8×8-inch or similar size works well) with nonstick spray or a little softened butter. Set aside.
Rinse the seedless grapes under cool water, then dry them very well with a clean kitchen towel or paper towels. Excess water will thin the creamy coating, so take a minute to really pat them dry.
In a medium mixing bowl, beat together the sour cream, softened cream cheese (if using), granulated sugar, vanilla extract, and salt until smooth and creamy. You can use a whisk or a hand mixer—whatever you have handy.
Add the dry grapes to the bowl with the creamy mixture and gently fold until all the grapes are evenly coated. Take your time so you don’t crush the grapes.
Transfer the coated grapes into the prepared glass casserole dish, spreading them out into an even layer so the creamy mixture covers the grapes fairly evenly.
In a small bowl, stir together the brown sugar and chopped pecans so they’re well mixed. Sprinkle this mixture evenly over the top of the grapes, covering as much of the surface as you can. This is what gives that caramel-brown, nutty top once it chills.
Cover the dish tightly with plastic wrap or a lid. Place it in the freezer for at least 2 hours, or until the top is chilled and the brown sugar has started to melt slightly into the sour cream layer. For a firmer, more frozen salad, freeze 3–4 hours.
About 15–20 minutes before serving, move the dish from the freezer to the refrigerator or the kitchen counter so it can soften just a bit. You want the grapes cold and frosty but still easy to scoop with a spoon.
Serve the grape freezer salad straight from the glass dish, making sure each scoop has some creamy grapes and a good sprinkle of that caramel-brown, nutty topping. Store any leftovers covered in the fridge for up to 2 days, or refreeze for a slushier texture.
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