Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Allow the cookie dough to defrost for 10 minutes, then place the cookies on the prepared baking sheet. Press down a bit on each cookie so it’s a nice, round cookie and not a mound. Bake for 12 minutes. Allow to cool completely before removing cookies from the pan.

Beat the container of whipping cream until stiff. Add pudding mix and mix to combine. Then add caramel cream, 1/2 cup at a time, and mix until just combined.

Smear some of the mixture on a cake board or platter, then layer a circle of cookies over it. Spread another layer of cream over the cookies and continue layering until you have a tower. You can choose to have a tall, narrow tower or a wide, short one. Once you’re done layering, stick the cake into the refrigerator for 30

minutes for the cream to set.

Place the chocolate in a microwave-safe bowl and microwave for one minute. Mix and put it back in the microwave for an additional 10 seconds, if necessary. Add the two tablespoons whipping cream and mix until incorporated.

Drizzle the ganache on the cookie tower, then drizzle with caramel syrup. Sprinkle the crushed pretzels over the entire tower.