Prepare jello as instructed on the box. Pour into a large bowl and let sit in the fridge for about 2 hours so it's partially set.

In the meantime, take cream cheese out of the fridge so it's room temperature. Also dice the pear into small pieces.

Once the jello is partially firm, whip the cream cheese with a mixer until it's smooth, then add the jello and mix until well combined. Mix in 3/4 cup of cool whip. Then fold in the pears and almonds.

Once everything is combined well, transfer everything back into a large bowl and let it completely firm up in the fridge. At least 2-3 more hours. You could even make this a day in advance before preparing the parfaits.

When you're ready to assemble the parfaits, I think it's easiest to do so using large piping bags (as long as your pears are diced small enough to go through the opening of the bags. In one bag, I fill it with the jello mixture. In the second bag, I fill it with the remaining cool whip.

Pipe about halfway up your small parfait cups with the jello. Then pipe a small layer of cool whip. Repeat with jello and a small dollop of cool whip. Top with a small sprinkling of sliced almonds.