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

Mix the crushed cookies with melted butter until well combined.

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

Let the vanilla ice cream soften at room temperature for about 10-15 minutes until scoopable.

Combine the softened ice cream with 0.75 cup of chopped macadamia nuts. Spread the mixture in a plastic-lined bowl with overhangs.

Cover the bowl with plastic wrap and freeze for 4-6 hours until firm.

Remove the ice cream from the freezer, lift out with plastic wrap, and invert onto the crust. Peel back the plastic wrap.

Drizzle hot fudge sauce over the ice cream mound and sprinkle remaining macadamia nuts. Garnish with whipped topping.