layered sald in cake pan

The ingredients ;
serves 8 to 12

• 1 head iceberg lettuce
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped purple onion
• 1/2 cup chopped, fresh mushrooms
• 2 cups real mayonnaise
• 2 Tablespoons sugar or honey
• 12 oz. package frozen peas, thawed
• 1 lb. lower-sodium bacon, fried, cooled and crumbled
• 1/4 lb. grated cheddar cheese 

Steps for prepration:

1. Remove core from head of lettuce. 
2. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan. Top with half of the onion, half of the mushrooms,  half of the celery, half of the green pepper,and half of the frozen (thawed) peas.
3.  Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the bacon &  half of the cheese . Repeat with another salad layer, starting with lettuce and ending with bacon.
4.  Cover cake pan tightly with foil.
5.  Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.
6. Enjoy