Crush the Nilla wafers into small pieces. You can use a food processor. Or toss them in a baggie and use a rolling pin to crush them. Place half of the crushed wafers in the bottom of each glass. Set the other half aside for the second layer.

Combine the cream cheese, lemon flavoured smooth cottage cheese, and confectioners' sugar in a bowl. Mix on low speed initially, gradually increasing speed until the mixture is smooth and well combined. Spoon half the mixture into the jars. Or use a piping bag if you want a cleaner look. Set aside remaining half of cheesecake filling for the second layer.

Add a couple of heaping teaspoons of raspberry pie filling into each jar. Use a spoon to smooth out or gently tap the glasses on the counter.

Add the second layer of crushed wafer cookies into each glass.

Add the second layer of cheesecake filling into each glass.

Add the second layer of raspberry pie filling into each glass.

Top each with a nice dollop of whipped cream.

Add a raspberry o the top of each parfait.

Place in fridge until you are ready to serve. I suggest chilling for a minimum of 1 hour. They can be chilled overnight but know that the colour of the raspberry could discolour the cheesecake filling.

Serve with a big old parfait loving smile!