4 c chopped iceberg lettuce 16 oz frozen peas thawed ¼ c chopped onion 1 c chopped celery 1 c bacon crumbles 6 hard boiled eggs 1 c mayonnaise 2 Tbsp white sugar 1 c shredded ched
Spread chopped lettuce in the bottom of a trifle bowl or 9 x 13 inch glass dish. Top with peas, onion, celery, bacon and eggs.
Spread mayonnaise over the top of vegetables. Sprinkle with sugar. Spread cheddar cheese over the top.
Place cover on glass dish or seal with plastic wrap. Place in refrigerator overnight.
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