Crush the Oreo cookies into fine crumbs using a food processor or by placing in a zip-top bag and crushing with a rolling pin.

Mix the crushed cookies with melted butter until well combined.

Press the mixture into the bottom of a 9-inch pie dish to form the crust. Place in the freezer to set.

Allow vanilla ice cream to soften for 10-15 minutes. Mix softened ice cream with 0.75 cup chopped macadamia nuts, reserving some for topping.

Line a 2½-quart mixing bowl with plastic wrap, leaving overhang. Spray lightly with non-stick spray.

Spoon the ice cream mixture into the lined bowl. Cover with plastic wrap and freeze for 4-6 hours until firm.

Remove the ice cream from the freezer, lift out using the plastic wrap, and place over the prepared crust.

Drizzle hot fudge over the dome of ice cream and sprinkle with remaining chopped macadamia nuts.

Garnish with whipped topping around the edges and serve immediately.