1 sm. head crisp lettuce, finely chopped
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 (10 oz.) pkg. frozen peas, cooked
1/2 c. mayonnaise
1 1/2 c. dairy sour cream
2 tbsp. sugar
6 oz. cheddar cheese
8 strips bacon (crisply fried, drained & crumbled)

Arrange lettuce evenly in bottom of large bowl or pan. Sprinkle celery on top of lettuce, then green pepper, onion and peas. Mix mayonnaise with sour cream until smooth. Spoon sour cream mixture 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 between salad and foil, so foil does not touch top of salad. Refrigerate at least 8 hours. Twelve servings.

Note: If you prepare all the ingredients first, and then assemble all at once, it seems to work better.