In a medium bowl, combine one box of raspberry gelatin with 1 cup of boiling water. Stir vigorously until the gelatin is completely dissolved, about 2-3 minutes. Once dissolved, add 1 cup of cold water and mix well.

Carefully pour the gelatin mixture into individual dessert dishes, filling each about halfway. Place these dishes in the refrigerator and let them chill for 2-2.5 hours or until the gelatin is fully set.

In a blender, combine the second box of gelatin with 1 cup of boiling water, stirring until dissolved. Add in the cream cheese, blending until smooth and creamy. Finally, incorporate ½ cup of cold water and half of the whipped topping.

Once the gelatin base is solidified, carefully pour the creamy mixture over the set gelatin layers in each dessert dish. Return the parfaits to the refrigerator for at least 1-2 hours until the creamy layer is firm.

Before serving, top each parfait with the remaining whipped topping and garnish with fresh raspberries, mint leaves, or colorful sprinkles.