Amanda always makes this recipe. It’s another one that comes from the Community Cookbook. If I make it I add the bacon. When Amanda makes it, she leaves the bacon off. You can do it either way.
INGREDIENTS:
1 head lettuce, shredded (or use precut bagged lettuce)
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 – 10 oz pkg frozen peas
1/2 cup mayonnaise
1 1/2 cup sour cream
2 TBSP sugar
6 oz cheddar cheese, shredded
8 strips bacon

Cook peas according to package directions; drain thoroughly and cool. Cook bacon until crips; crumble. Arrange lettuc in bottom of 9×13 cake pan. Sprinkle celery on top of lettuce, then green pepper, onion, and peas. Mix mayonnaise with sour cream and spread evenly over mixture in pan. DO NOT MIX SALAD. Sprinkle sugar evenly over sour cream mixture. Sprinkle top with cheese and bacon. Cover with foil, pinching foil around sides of pan but leaving air space so that foil does not touch top of salad. Refrigerate at least 8 hours or over night.

Amanda is multi-tasking… planning where to meet her friends tonight for a reunion with another friend who is coming in by plane tonight. Hmmm… not sure *where* she gets this multi-tasking thing from (LOL).

First layer

last layer before adding the cheese.