• Chop cake into ½- 1 inch pieces. If you are baking it yourself, let it cool completely.
  150 gram chocolate pound or loaf cake store-bought or home-made
• In a large bowl, combine instant vanilla pudding mix with eggnog, cold milk, and rum extract. Beat as per pudding package directions. Stir in toffee bits. Refrigerate until pudding is firm, about 5-10 minutes.
  102 gram of box vanilla instant pudding, ¾ cup 1% milk, 1 cup eggnog, 2 tablespoons toffee bits, 1 teaspoon rum extract
• Meanwhile, beat whipping cream on medium speed for several minutes until soft peaks form then on high speed, then fold sugar in. Continue beating on high until stiff peaks form.
  3 cups heavy whipping cream, 2 tablespoons white granulated sugar
• Take 2 cups of the whipped cream and fold into the prepared eggnog pudding, stir to combine.
• Set aside the remaining whipped cream (this will be your garnish/topping)
• Layer cake cubes (cake pieces) on the bottom of glass, then pudding mixture,
• Then more cake, leaving enough room for whipped cream topping. Repeat for remaining glasses.
• Use a pastry bag, fitted with a 1M tip to pipe on whipped cream topping (or spoon it on)

Garnish

• Sprinkle with additional toffee bits and gold edible candy pearls!
  gold edible candy mini pearls, toffee bits