Mix together the cheesecake filling, pumpkin, pumpkin pudding mix and vanilla until well blended. Place in a decorating bag fitted with a large star tip.(see options in body of post if you do not have these items) Pipe pumpkin filling on top of first pizzelle in a circle about a half inch inside the edge of the pizzelle. Repeat 3 more times stacking the pizzelles on top of each layer of filling. Place cakes in refrigerator for about 4-6 hours. Just before serving whip the whipping cream with the Whip It and place about 2 heaping tablespoons of whipped cream on each cake. Sprinkle with chopped pralines or nuts and drizzle with caramel sauce. Serve and enjoy.