1 head iceberg lettuce, break into pieces in glass or pottery salad bowl
4 hard boiled eggs, chop and layer over lettuce
8 slices cooked bacon, crumble and layer over eggs
1 sm. onion, chop and layer
1 pkg. frozen peas - thaw do not cook and spread over onion

Mix 2 cups of mayonnaise, 2 teaspoons sugar and enough milk to make an icing. Spread over peas, covering to edge of bowl. Sprinkle 4 ounces shredded Mozzarella cheese over mayonnaise.

Then spread 4 ounces shredded yellow Cheddar cheese over above. Cover with foil and refrigerate. Will keep up to 2 days if necessary. When ready to serve toss as with any salad.