Place gingersnap cookies and orange zest in a food processor. Pulse until finely crumbled. Set aside.
Spray a 9x13 baking pan with non-stick spray. Pour melted butter and orange juice into pan. Stir slightly.
Evenly spread gingersnap crumb mixture over melted butter. Press down evenly with a fork.
Pour Eagle Brand Sweetened Condensed Milk over and spread evenly.
Add next five ingredients in order and evenly distribute each layer.
Bake in a 350 degree preheated oven for 30 minutes.
Remove from oven and gently loosen the edges while still warm.
Chill completely in refrigerator before cutting into squares.