Preheat your pizzelle maker according to the manufacturer's instructions, reaching medium-high heat.

In a medium mixing bowl, whisk together eggs, granulated sugar, and fine salt until light and fluffy for about 3-5 minutes.

Stir in grapeseed oil and vanilla extract, then mix in sifted all-purpose flour until just combined.

Spoon 1 tablespoon of batter onto the preheated pizzelle maker and bake for 18-20 seconds until golden brown.

Remove the pizzelle with a fork and immediately roll it around a wooden stick to form a tube shape.

Allow the rolled pizzelles to cool on a baking sheet for 4-5 hours.

In a clean bowl, beat cream cheese until smooth, gradually adding sweetened condensed milk and vanilla extract, then fold in cool whip.

Fill each cooled pizzelle tube with the cream mixture using a piping bag or spoon and dust with powdered sugar if desired.

Refrigerate filled pizzelles until ready to serve, ideally just before serving to maintain crispiness.