Layered Summer Salad Pie (Margaret Ann) 1 Pillsury refrigerated unbaked 9" pie crust 1 1/4 cup shredded lettuce 1/4 cup chopped celery 1 cup (8 oz) can sliced water chestnuts, drained 1/4 cup sliced green onions 1 cup Kraft fat-free mayo 2 t. prepared mustard 1 t. dried parsley flakes 1 cup frozen peas,thawed or canned 3/4 cup shredded 2% cheese 2 hard boiled eggs, chopped 1 cup chopped tomato 2 T. Hormel bacon bits Preheat oven to 450. Place pie crust in a 9-inch pie pan. Flute edges and prick bottom & sides w/ fork. Bake 9 - 11 minutes or until light brown. Allow to cool completely. Layer lettuce in cooled pie crust. Sprinkle celery,water chestnuts and green onions evenly over lettuce. In medium bowl, mix mayo,mustard and parsley flakes, mix well. Spread 1/2 of mixture over top, Sprinkle peas & cheese over the dressing mixture. Spread remaining dressing over cheese. Sprinkle eggs, tomato and bacon bits over the top. Cover and refrigerate for at least one hour. Cut into 8 servings 4 pts.per serving