Preheat your pizzelle maker according to the manufacturer's instructions for about 5 minutes.

In a large mixing bowl, combine 4 large eggs, 1/4 cup granulated sugar, and 1/4 teaspoon fine salt. Beat on high speed for about 2 minutes until pale and creamy.

Drizzle in 2 tablespoons grapeseed oil and 1/2 teaspoon vanilla extract. Mix on low speed for about 30 seconds until combined.

Sift in 1 cup all-purpose flour and mix on low speed until just incorporated, about 1 minute. Do not over-mix.

Spoon about 1 tablespoon of batter onto each mold in the hot pizzelle maker. Bake for 18-20 seconds until dark golden brown.

Immediately remove hot pizzelles and wrap around a wooden stick to form a tube. Do this quickly before they harden.

Place pizzelles in a single layer on a baking sheet to cool for about 10-15 minutes.

In a separate bowl, blend 8 oz cream cheese, 1/3 cup sweetened condensed milk, and 1/4 teaspoon vanilla extract until smooth. Fold in 8 oz Cool Whip until fluffy.

Using a piping bag, fill each cooled pizzelle with the cream filling and dust with powdered sugar before serving.

Refrigerate filled pizzelles for at least 30 minutes before serving.