Preheat the oven to 350°F. In a small bowl, toss together, vanilla wafers crumbs, 3/4 cup coconut, 1/2 cup almonds, sugar with butter.Mix well.
Press firmly into the bottom and 1 inch up the sides of a 9-10 inch spring form pan that has been lightly sprayed with cooking spray. (Spread remaining 1/4 cup coconut and 1 Tbsp almonds on a small baking pan. Toast while crust bakes for 5 minutes, stirring as needed for even browning. Set aside to cool.)
Bake crust for 16-18 minutes or until golden brown. Cool completely before filling.
To make the filling: In a large mixing bowl using an electric mixer, whip together sweetened condensed milk, cream and dry whipped topping mix. After combined, add the lime juice. Whip on high for 3-4 minutes until thickened.
To the bowl add pie filling and lime zest. Continue to whip for another 4-6 minutes or until light and fluffy. Spread the filling evenly over the cooled crust.
Garnish the top as desired, using thawed whipped topping.
Chill thoroughly for at least 4-6 hours, preferably overnight.
Before serving, remove outer ring and garnish with toasted coconut, additional lime zest and reserved almonds then slice and serve.