Preheat your oven to 350°F (175°C). In a food processor, pulse the Oreo cookies until they form fine crumbs. Combine the crumbs with melted butter until evenly coated. Firmly press this mixture into a 9-inch pie pan. Bake for 8-10 minutes until set, then cool completely.

In a large mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Gently fold in sweetened condensed milk, vanilla extract, and chopped macadamia nuts until well-blended.

Once the crust is cooled, scoop the ice cream mixture into it, mounding it high. Smooth the top and cover with plastic wrap. Freeze for 2-3 hours until solid.

Spread the hot fudge sauce evenly over the top of the ice cream. Sprinkle the remaining macadamia nuts on top and freeze for at least 1 hour.

Remove Hula Pie from the freezer and let it sit at room temperature for 5-10 minutes before slicing. Garnish with whipped cream and drizzle with leftover hot fudge.