Recipe(tried): Layered Salad

This is one of my favorites, it works ok with fat free mayo and lowfat cheese but I think it really needs the bacon, so I don't make it unless there are lots of people here so there are no leftovers to tempt me!) I'm not a big fan of faux bacon bits.)

LAYERED SALAD

FOR THE SALAD:
1 small head lettuce, torn into bite-size pieces
10 ounces frozen peas*
2 medium bell peppers, diced
1 medium red onion, peeled and diced
3 medium carrots, peeled and shredded
2 cans (5 ounces each) sliced water chestnuts
2 cans (15 ounces each) pineapple tidbits, drained
2 cans (4 ounces each) sliced mushrooms, drained
FOR THE TOPPING:
1 1/2 cups mayo
1 1/2 cups sour cream
2 Tablespoons sugar
3/4 lb grated cheese
3/4 lb. bacon, diced and cooked until crisp, drained

Layer salad ingredients in the order given in a glass 13x9 pan or a large glass bowl.

Combine mayo, sour cream and sugar. Spread over salad, covering completely and making sure topping goes all the way to the edges of the pan. Sprinkle with grated cheese and bacon.

Cover and chill for at least 2 hours or up to 24.

*The original recipe said to cook and drain the peas, I just run some cold water over them in a strainer, drain, and use.