Crispy Bacon Coleslaw

• 3/4 c. Miracle Whip
• 1 Tbsp. sugar
• 4 c. shredded green cabbage
• 1 c. shredded red cabbage
• 1/2 c. chopped peanuts
• 4 slices bacon, crisply cooked
• 4 c. Hood's buttermilk (substitute a thick, rather than thin buttermilk if Hood's isn't available)
• 2 c. 14 months aged, coarsely grated Cabot extra-sharp Cheddar cheese (if you can't get Cabot, use a sharp, aged Cheddar that you trust)
• 2 Tbsp. garlic powder
• 1 Tbsp. salt
• 1/2 c. grated Parmesan or Romano cheese
• 2 c. sour cream (one 16 oz. container)
• 8 oz. cream cheese (allow to warm to room temperature)
• 2 c. Hellmann's mayonnaise or use West Coast or Southern equivalent (be sure to use mayonnaise and not salad dressing!)
• 8 oz. Treasure Cave or other "true" Blue cheese (hand crumbled)

1. All of the measurements are on the "generous" side.

miracle whip, sugar, green cabbage, red cabbage, peanuts, bacon, buttermilk, aged, garlic powder, salt, romano cheese, sour cream, cream cheese, mayonnaise, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792487 (may not work)