In a stand mixer with the paddle attachment beat together cream cheese and sugar on medium speed for 1 minute or until creamy. Using a spatula, scrape the cream cheese into a medium bowl and then rinse and dry the mixer bowl.
Pour heavy cream into the stand mixer (but with the wire whip attachment rather than the paddle). Beat for 2-3 minutes until the cream forms soft peaks. Be careful of splatter on your clothes and watch the cream so that it doesn’t get too stiff. It changes from soft peaks to stiff peaks fairly quickly.
Gently fold whipped cream into cream cheese mixture. If you want to be fancy, add the mixture to a plastic ziplock bag and snip off one of the ends of the bag. You can layer the cream mixture into the parfait glasses in fancy swirls this way. Alternatively just leave the cream mixture in the bowl and use a spoon to dollop the cream layers onto the trifle.
In a small bowl, stir together the raspberry jam and limoncello. If the jam is a stiff jam, microwave for 20 seconds or so to soften.
Place 1 of the ladyfinger halves in a parfait or tulip glass, dollop a spoonful of whipped cream mixture into the glass and then drizzle a spoonful of the raspberry chambord/limoncello mixture over the whipped cream.
Repeat the layering process above until your glass is full and top with a raspberry and a mint leaf. Cover and chill if not eating right away (chilling will make the ladyfingers less crunchy, but still delicious).