Ingredients:2 cups mayonnaise2 cups sour cream2/3 cup Parmesan cheese1/2 teaspoon black pepper1/2 teaspoon garlic salt1 to 2 heads iceberg lettuce, cores removed2 cups finely diced celery2 cups frozen peas, thawed1 can sliced water chestnuts, drained1/2 pound bacon, cooked and crumbled4 hard-boiled eggs, chopped2 cups shredded cheddar cheese1/4 cup chopped scallionsDirections:In a bowl whisk first 5 ingredients together until smooth. In a 9 x 13 inch glass pan or big pretty clear glass bowl layer large chunks lettuce, then celery, peas, water chestnuts, bacon, and eggs in that order. Then carefully spread dressing over the top like you're frosting a cake. Sprinkle cheddar cheese and scallions on top. Cover with plastic wrap and chill. If using a pan, cut into squares when ready to serve. This salad can be made several hours before serving but, it's best if it's served the day you make it.
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