Seven Layer Salad - Ohio Eggs

Ingredients

1 pound maple-flavored bacon

1 1/4 cups mayonnaise

1/4 cup sour cream

1 tablespoon white sugar

2/3 cup grated Parmesan cheese

1 large head iceberg lettuce (rinsed, dried and chopped)

1 pint grape tomatoes (cut in half)

2 cups frozen green peas (thawed)

6 large hard-boiled eggs

10 ounces shredded cheddar cheese (about 2 1/2 cups)

Directions

Cook bacon in a large skillet over medium heat until evenly brown and crisp. Allow the bacon to drain on paper towels. Crumble and set aside.
Prepare the dressing by whisking together the mayonnaise, sour cream, sugar and Parmesan cheese. Cover and refrigerate until you are ready to top the salad.
In a large 4-quart glass bowl, layer the chopped lettuce, tomatoes, peas, eggs and cheese.
Drizzle the dressing over the salad, covering as much of the top as possible.
Sprinkle the top with bacon.
Cover and refrigerate until it's time to serve.