Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
In a large pan, melt butter over medium heat. Add garlic and sauté until soft and translucent, 1-2 minutes.
Add cream and cheeses and whisk until cheese has melted and sauce has slightly thickened, 6-7 minutes. Season with salt and pepper.
Stir in perogies and parsley and serve warm.