To make the crust: Preheat the oven to 375°F. Lightly spritz the bottom of a 10-inch springform pan with cooking spray. Set aside.
Spread ¼ cup macadamia nuts on a baking sheet and toast for 4-5 minutes, Set aside for garnishing.
Mix together crumbs, ½ cup nuts, butter, coconut and ¼ cup sugar. Press firmly onto the bottom and about ¾ inches up the sides of the pan.
Bake crust for 16-18 minutes until golden and set. Cool completely.
To make the filling: In the bowl of a stand mixer, whip together both packages of whipped topping mix with 1 cup milk until stiff peaks form. Around 4-6 minutes.
To the whipped cream add both boxes of pudding mix, remaining 1 ½ cups whole milk,and vanilla extract. Continue to whip for an additional 3 minutes or until the mixture is fully thickened and slightly golden in color.
Use a large spoon or spatula and fold in the crushed pineapple and grated orange zest.
Spread the filling over the cooled crust and smooth the top.
Place into the refrigerator to chill for at least 4 hours before cutting into pieces.
Before serving, frost the top with whipped topping. Sprinkle with orange zest and reserved toasted macadamia nuts.