A Layered Salad

1 small head iceberg lettuce
10 oz. frozen peas, thawed
2 medium green bell peppers, diced
1 medium red onion, diced
3 medium carrots, grated
2 cans sliced water chestnuts, drained
2 (15 oz. each)cans pinneapple tidbits, drained
2 (4 oz. each) cans sliced mushrooms, drained
1 1/2 cups mayonaise
1 1/2 cups sour cream
2 Tablespoons sugar
3/4 lb. grated longhorn or sharp cheddar cheese
3/4 lb. bacon, diced and fried crisp

Tear lettuce into bite-size pieces and place in the bottom of a 13x9 pan. Layer peas, peppers, onion, carrots, water chestnuts, pinneapple and mushrooms over lettuce in order given. Combine mayo, sour cream and sugar in a bowl. Mix well. Spread over salad, covering top completely. Sprinkle with cheese and fried bacon pieces. Cover tightly and chill overnight.