Place Oreos in the bowl of a food processor; cover and process until cookies are finely chopped.

Add butter and pulse until mixture resembles coarse crumbs. Set aside.

For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream and let stand for 1 minute.

Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In the bowl of a stand mixer, beat remaining whipping cream until it begins to thicken.

Add the sugar and almond extract and continue to beat until soft peaks form. Gradually beat in the warm gelatin mixture.

In a large bowl, whisk the together the milk and pudding mix until thick. Fold the pudding into the whipped cream mixture.

Divide the cookie crumbs among 8-12 individual dessert dishes or small mason jars. Spoon desired amount of cherry pie filling into each dish. (You may not need both cans of pie filling).

Pipe or spoon the white chocolate mousse over the cherries. (You may not use all the mousse. Refrigerate it to enjoy later!) Refrigerate parfaits for at least 2 hours, or until firm.