Decor

Paper plates, bowls, napkins and plastic cutlery: Sophistiplate. Chargers: My Dillard’s line. Woven Ceramic Oval Dish: My Dillard’s line. Woven Ceramic Bowl: My Dillard’s line. Planters: At Home  Gingham Pillows: At Home. Tin Star: At Home

Edley’s Bourbon Tea

Ingredients

14 oz sweet tea

6 oz pineapple juice

6 oz orange juice

6 oz lemonade

Lime wedges

Lemon wedges

Orange wedges

Mint leaves

2 oz Evan Williams Bourbon

Grenadine

Instructions

1. Start by making your fruit tea mix. In a pitcher, combine 14 oz of sweet tea, 6 oz pineapple juice, 6 oz orange juice, and 6 oz lemonade. Stir and set aside.
2. Drop one lime, orange, and lemon wedge along with a couple of mint leaves in a cocktail shaker. Muddle with 2 oz of Evan Williams Bourbon.
3. Fill with ice and fruit tea mix. Shake and pour.
4. Top with Grenadine and serve with a straw.

 We like serving ours in mason jars.

Edley’s Banana Pudding

Ingredients

1.25 cups heavy whipping cream

1 tsp vanilla extract, divided

4.5 Tbsp. powdered sugar

1 cup condensed milk

9 oz cream cheese

20 oz of whole milk, divided

6 oz of vanilla pudding mix

6 bananas

8 oz Nilla Wafers

Instructions For the Whipped Cream

1. Combine heavy whipping cream, half the vanilla extract (½ teaspoon), and powdered sugar.
2. Mix for one minute, or until stiff peaks have formed.

Instructions For the Pudding

1. Mix softened cream cheese, condensed milk, and ½ tsp. vanilla extract until completely smooth.
2. Add half the milk (10 oz) and vanilla pudding mix until completely smooth.
3. Add remaining milk and combine completely.
4. Slice all bananas into ¼ inch rounds.
5. Add a third of the whipped cream, bananas and six ounces of Nilla Wafers into the mixture and fold into the pudding until completely incorporated.

To serve: Line dish with pudding base leaving enough room for the whipped cream topping. Evenly distribute whipped cream on top. Crumble remaining wafers and sprinkle over whipped cream.