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Caramel Pumpkin Cheesecake Pizzelle Cake

Laura Petersen
Print Recipe
Servings 4

Ingredients
  

  • 2 Cups Prepared Cheesecake filling
  • 2 Tbsp Pumpkin Pie pudding mix
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla
  • 1 cup whipping cream
  • 1 pkg Whip It
  • 20 Pizzelle cookies
  • 1/4 cup caramel sauce
  • 1/4 cup chopped nuts or pralines

Instructions
 

  • 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.