Preheat the oven to 350 degrees.In a food processor pulse the vanilla wafers until like the texture of coarse sand. While the processor is running add the melted butter thru the feed tube, until the cookies and butter are well combined.Press the mixture evenly across the bottom of a 9 or 10 inch spring form pan.Bake for 10 minutes.Let cool.
In a stand mixer with the whip attachment or with a handheld mixer, whip the cream and vanilla to stiff peaks. With the mixer running slowly add the condensed milk and thawed raspberry lemonade concentrate. Sprinkle the lemon zest over the mixture and lightly fold it in by hand.Pour the raspberry lemon cream filling into the cooled crust. Cover the pan with plastic wrap or foil and freeze for 12-24 hours.
Pull the Icebox Pie out of the freezer about 10 minutes before serving. After it has sat at room temp pull the spring form ring off the icebox pie. Cut the pie into wedges for serving.*Garnish with fresh raspberries for serving.Kitchen Tip: If it is difficult to cut, dip your knife in a glass of warm/hot water.