2 cups canned pineapple tidbits or chunks, well drained
2 cups shredded cheddar cheese
1 cup pecans or walnuts, chopped
In a large mixing bowl, beat the cream cheese until smooth. Add sour cream and sugar; beat until creamy. Fold in grapes, pineapple and shredded cheese, mixing well. Pour mixture into a 9 x 13 x 2-inch casserole dish. Cover and refrigerate overnight before serving to allow ﬂavors to marry. Just prior to serving, sprinkle salad evenly with chopped pecans walnuts.