Crush the cookies: Place graham crackers or shortbread in a zip-top bag and crush with a rolling pin, or pulse in a food processor, until you have fine crumbs. You’ll need about 1 1/2 cups.

Season the crumbs: Stir in a small pinch of salt. For a sturdier base, mix in melted butter until the crumbs hold together when squeezed. Keep them looser if you like more crunch.

Whip the cream: In a cold bowl, whip the heavy cream to soft peaks. Set aside. (If using whipped topping, skip this step.)

Make the cream cheese layer: Beat softened cream cheese with powdered sugar until smooth and fluffy, 1–2 minutes. Add vanilla and lemon zest, and mix until combined.

Fold it together: Gently fold the whipped cream into the cream cheese mixture until it’s silky and light. Taste and adjust sweetness if needed.

Prep the cherry layer: Open the cherry pie filling. If it looks too thick, loosen it with a teaspoon of water or lemon juice, just enough to make spooning easier.

Assemble the parfaits: In clear glasses or jars, add a spoonful or two of cookie crumbs, then a thick layer of the cream mixture, followed by cherries. Repeat to create layers, finishing with cherries on top.

Chill (optional but recommended): Refrigerate for 30–60 minutes so the flavors meld and the layers set a bit.

Garnish and serve: Top with extra crumbs, fresh cherries, or a mint leaf. Serve cold with a spoon.