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Place the vanilla wafers in a Ziploc bag and crush them.
Place the cookie crumbs in the bowl of a stand mixer or a large bowl. Add the softened cream cheese.
Using either a stand mixer or hand mixer, mix together the cookie crumbs and cream cheese, adding the orange juice concentrate as you mix.
Slowly add in the powdered sugar, ½ a cup at a time, until the dough is easy to handle and able to be rolled into balls without sticking to your hands. This was 3 ½ cups of powdered sugar for us.
Once the dough is well-mixed, place the bowl with the dough into the refrigerator for 1 hour.
Remove the dough and roll into 1-inch size balls. You'll get about 32 balls.
Melt the vanilla Candiquik in the microwave according to the package directions.
Using a fork, dip the balls into the Candiquik, coating completely. Tap the fork on the side of the candy tray and let the excess candy coating drip off.
Place the balls on a cookie sheet that has been covered with wax paper or parchment paper.
Before the candy coating sets, sprinkle the tops with the orange zest.
Allow the truffles to set completely before storing in an airtight container.