In a small bowl, mix the crushed wafers and butter and stir to combine. Transfer to a 9-inch pie plate and press across the bottom and up the sides using the back of a measuring cup or glass until you have an even layer.

If using heavy whipping cream, beat the cream on high, adding the powdered sugar and vanilla after about 2 minutes. Beat until stiff peaks form, about 5 minutes total.

Add the sweetened condensed milk, orange juice, and zest and FOLD carefully to avoid losing the air in your whipped cream.

If you are using whipped topping, transfer to a bowl and add the milk, juice and zest and fold.

Transfer to the prepared pie plate and spread it evenly.

Cover with plastic wrap and freeze until firm; about 5 hours or overnight.

Wrapped tightly, this dish will freeze for up to 2 months. Also makes great bars! Serves 8-10.