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1
Heat oven to 350 degrees F.
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2
Prepare cake batter as directed on package; pour into greased and floured 2-qt.
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3
ovenproof glass bowl.
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4
Bake 1 hour or until toothpick inserted in center comes out clean.
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5
Cool cake in bowl 15 min.
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6
; invert onto wire rack.
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7
Cool cake completely.
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8
Beat pudding mix and milk in large bowl with whisk 2 min.
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9
Add peanut butter; beat until blended.
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10
Stir in COOL WHIP.
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11
Cut cake horizontally in half; stack cake pieces on plate, filling with half the pudding mixture.
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12
(Rounded cake piece should be on top.)
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13
Spoon remaining pudding mixture into resealable plastic bag; refrigerate with cake until ready to use.
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14
Bring cream just to boil in small saucepan on low heat.
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15
Add chocolate; cook until melted, stirring constantly.
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16
Cool 10 min.
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17
Meanwhile, dip edges of wafers in glaze; place on plate.
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18
Let stand until glaze is firm.
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19
Spread remaining glaze onto cake.
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20
Make 2 small cuts in top of cake; insert wafers in cuts for the monkey's ears.
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21
Refrigerate 30 min.
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22
Cut small piece off one bottom corner of pudding-filled bag; use to pipe pudding mixture onto cake as shown in photo.
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23
Cut 6- to 8-inch length from licorice; place on cake for the monkey's mouth.
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24
Cut remaining licorice piece in half; add to cake for the nose.
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25
Split OREO Cookies in half; place creme-covered halves on cake for the eyes.
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26
Discard remaining OREO halves or reserve for snacking.
