To make the crust: Preheat the oven to 350°F. Crush the vanilla wafers by hand or using a food processor. Toss with the rest of the ingredients. Mix well.
Press firmly into the bottom and 1 inch up the sides of a 10 inch spring form pan that has been lightly sprayed with cooking spray.
Bake for 16-18 minutes or until golden brown. Cool completely before filling.
To make the filling: In the mixing bowl of a stand mixer, whisk together the whipped topping mix, heavy cream and sweetened condensed milk. After combined, add the lime juice.
Whisk on medium high speed for 3-4 minutes.
Add the pie filling vanilla and lime zest and continue to whisk for another 6-7 minutes or until light and fluffy.
Spread the filling evenly over the cooled crust.
Top with a thawed frozen whipped topping or fresh whipped cream.
Refrigerate for at least 4 hours before cutting and removing the ring from the spring form pan. Garnish with toasted coconut, lime zest and almonds.