Step 1: Prepare your ingredients. Wash and chop the iceberg lettuce; pat dry thoroughly. Cook bacon until crispy, drain, and crumble. Hard-boil, peel, and chop eggs. Dice red onion and chop celery. Gather all ingredients before assembling.
Step 2: Layer the lettuce. In a large, clear glass trifle bowl (or deep salad bowl), spread the chopped iceberg lettuce evenly across the bottom. This forms your first layer.
Step 3: Add the red onion. Evenly sprinkle the finely diced red onion over the lettuce layer.
Step 4: Distribute the celery. Create a third layer by spreading the chopped celery over the red onion.
Step 5: Add the green peas. Sprinkle the thawed green peas over the celery. Ensure they are evenly distributed.
Step 6: Layer the hard-boiled eggs. Carefully spread the chopped hard-boiled eggs over the layer of peas.
Step 7: Prepare and add the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, granulated sugar, apple cider vinegar, salt, and black pepper until smooth. Carefully spread this creamy dressing evenly over the egg layer, ensuring it seals the ingredients below.
Step 8: Top with cheese. Generously sprinkle the shredded sharp cheddar cheese over the creamy dressing layer.
Step 9: Finish with bacon. Finally, sprinkle the crispy, crumbled bacon bits over the cheese layer.
Step 10: Chill before serving. Cover the bowl tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly. Serve cold, scooping from the bottom to get all layers in each serving.