Glazed Grape Salad

A favorite from one of many recipe books.

5-6 lbs. seedless grapes (red, green or mixture)
1 c. sour cream
3/4 c. brown sugar
4 oz. Cool Whip (thawed)
2/3 c. slivered almonds (optional)

Toast almonds on cookie sheet 5 minutes at 350. Cool.
Combine sour cream, brown sugar and Cool Whip. Stir well until sugar is dissolved.
Clean grapes. (just pull them off the vine. No need to cut the grapes.)
Pour sour cream mixture over the grapes.
Refrigerate.

(I use 2-3 lbs of grapes and readjust the ingredients.)
(I have also added strawberries.)