24 Hour Salad - cooking recipe

Ingredients

1 pt. Hellmann's mayonnaise
2 c. sour cream
1 c. Parmesan cheese
1 head lettuce, shredded
1 can water chestnuts, drained and sliced (flat can)
3/4 c. chopped celery
1 medium onion, chopped
10 oz. pkg. frozen peas (uncooked), thawed and drained on paper towel
1 lb. bacon, cooked and crumbled
4 eggs, hard-boiled and chopped

Preparation

Combine sour cream and mayonnaise; set aside.
Place shredded lettuce in bottom of large bowl or 9 x 13-inch dish.
Layer vegetables in given order.
Spread sour cream mixture over vegetables.
Sprinkle chopped eggs and bacon over sour cream.
Top with Parmesan cheese.
Cover and refrigerate overnight.