Preheat oven to 350 degrees. Line the bottom and sides of a 9 x 13 baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.

Bake at 350 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.

Preheat oven to 350 degrees. Line the bottom and sides of 13 x 18 inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

Bake at 350 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.

When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 4 rows by 6 rows for 24 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.

Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter).

Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter.)

Put complete Oreo cookie (both cookie and filling) in the food processor and blend using pluses until they are the texture of sand. Set aside.

In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.

Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).

MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.

To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a thin layer of the crushed pineapple. Add another thin layer of Oreo Crumbs. Add a second thin layer of the pudding mixture followed with a second thin layer of the crushed pineapple. Top off with a sprinkling of the Oreo crumbs and a drink umbrella.

Refrigerate until ready to serve.  Best made the same day, but can be made the night before.

Move oven shelf to top position and turn on broiler. Spread 1/2 cup sweetened flake coconut and 1/4 cup rough chopped macadamia nuts on a cookie sheet. Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown. (IF YOU LEAVE IT CAN EASILY BURN) Remove from oven and set aside.

Preheat oven to 300 degrees. Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

In a large bowl, with a mixer or by hand, mix eggs and 1 cup powdered sugar until completely combined. Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly. Gently fold-in 1/2 cup white chocolate chips and 1/4 cup chopped macadamia nuts.

Spread filling evenly over the shortbread base. Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/4 cup reserved chopped, toasted macadamia nuts and 1/2 cup toasted coconut.

Move oven shelf to top position and turn on broiler.  Spread 1 cup sweetened flake coconut and 1/2 cup rough chopped macadamia nuts on a cookie sheet.  Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown.   (IF YOU LEAVE IT CAN EASILY BURN)  Remove from oven and set aside.

Preheat oven to 300 degrees.  Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. 

Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

In a large bowl, with a mixer or by hand, mix eggs and 2 cups powdered sugar until completely combined.  Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly.  Gently fold-in 1 cup white chocolate chips and 1/2 cup chopped macadamia nuts, reserving 1/2 cup of  white chocolate chips and 1 cup chopped macadamia nuts.  

Spread filling evenly over the shortbread base.  Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/2 cup reserved chopped, toasted macadamia nuts and 1 cup toasted coconut.

When ready to serve cut into bars, 4 rows by 6 rows for a total of 24 bars.

Set out cream cheese and whipped topping to come to soften to make them easy to spread.  Spread coconut on a baking sheet and put under broiler until golden brown.  DO NOT WALK AWAY.  Set aside.

Drain pineapple and spread over cake.  Spread pudding mixture over the pineapple.   Top with whipped topping.  Sprinkle toasted coconut over cake.

Store in the refrigerator.   Cut in 3 rows x 6 rows to serve 18.

Set out cream cheese and whipped topping to come to soften to make them easy to spread. Spread coconut on a baking sheet and put under broiler until golden brown. DO NOT WALK AWAY.  Set aside.