In a stand or hand mixer, combine the cream cheese and sour cream in a large or extra large bowl and combine until very smooth.
||Add the vanilla, raspberry and coconut extracts. |
||Add the sliced and whole grapes along with the cup of walnuts and fold together. |
||Place grape mixture into a large serving dish or 9x13 glass pan. Top with 1/4 cup of the roasted walnuts to garnish. |
||Cover and place in the refrigerator for 4 hours or overnight. |
||If making a day ahead, retain the grapes in the mixing bowl overnight in the refrigerator, then turn out the grapes into a serving dish and garnish with walnuts. Keep cold. |