Layered Tuna Salad

• 6 cups tightly packed torn iceberg lettuce
• 2 cans (5 oz. each) white tuna in water, drained, flaked
• 2 cups cut-up fresh green beans(1-1/2 inch lengths), blanched
• 2 hard cooked eggs, sliced
• 1/4 cup sliced black olives
• 2 Tbsp. OSCAR MAYER Real Bacon Bits
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
• 1/3 cup MIRACLE WHIP Light Dressing Family Dollar $3.50 thru 02/07
• 1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1. Spread lettuce onto bottom of 8- or 9-inch square glass dish; top with tuna.
2. Add layers of green beans, eggs, olives, bacon bits and cheese.
3. Combine dressing and sour cream; spread evenly over cheese.
4. Cover and refrigerate 3 hours or until chilled.

tightly packed, water, eggs, black olives, bacon, cheeses, s

Taken from www.kraftrecipes.com/recipes/layered-tuna-salad-174425.aspx (may not work)