Festive Layered Caesar Salad

(I took this beauty to an Opening Night Water Festival party this year. Easy to create and transport, it was devoured.)

Here’s the recipe:
1 (24-ounce) bottled Caesar salad dressing
3 hearts of romaine, chopped
3 (3-ounce) packages julienne cut sun-dried tomatoes
1 (6.5-ounce) can sliced black olives, drained
1 pound bacon, cooked and cut into bite-sized pieces
1 (6-ounce) container shaved parmesan cheese
1 dozen eggs, boiled and chopped
1 (5-ounce) bag seasoned croutons

Spread a thin layer of Caesar salad dressing in the bottom of a trifle dish or glass bowl. Add chopped romaine lettuce. Layer with sun-dried tomatoes, black olives, bacon, shaved parmesan cheese and chopped boiled eggs. Top with remaining Caesar salad dressing and garnish with seasoned croutons. Serves 12 to 15.