Fourth of July on the Boat

Our Fourth of July parties are always on our boat. We gather the family, two grandsons, my daughter and son in law and out two Chihuahuas and head down the Intercoastal to the Hillsboro Inlet Beach. It's a quiet fairly private beach that sits opposite the Hillsboro Beach Lighthouse. It's a dog friendly beach and the people who own homes on the beach put on a great fireworks display.

The boys and men wear their flag themed swim trunks. The dogs have flag print scrunchies they wear on their necks and we gals wear red bathing suits. We put flags all over the boat and bring lots of wonderful food. We do a red, white and blue trifle Red , White and Blue Trifle

1 pound cake (16 ounces)
1 lemon 1 1/2 cups 1% milk
1 container (8 ounces) plain yogurt
1 container (8 ounces) frozen whipped topping, thawed, divided (reduced calories)
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1/2 pint fresh blueberries (about 2 cups)
1/2 pint fresh raspberries
1 square (1 ounce) white chocolate for baking

1. Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon Zester, score the peel .
2.. Zest and juice lemon.
3. Sprinkle lemon juice over pound cake.
4 . In a bowl, combine 1 % milk, yogurt, half of the whipped topping and reserved lemon zest; whisk together until smooth and combined.
5.. Add pudding mix; whisk until mixture thickens
6.. Set aside 12 blueberries ( garnish).

Final Assembly:. Place 1/3 of the cake cubes into bottom of chilled clear glass bowl. Preferably one with straight sides.Top with 1/3 of the blueberries & raspberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, press lightly. Repeat reserving remaining grated white chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.