Heat oven to 350F. Prepare cake batter as directed on package; pour into greased and floured 2-qt. ovenproof glass bowl.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool cake in bowl 15 min.; invert onto wire rack. Cool completely.
Beat pudding mix and milk in large bowl with whisk 2 min.
Add peanut butter; beat until well blended. Stir in COOL WHIP.
Cut cake horizontally in half; place flat layer on plate. Frost with half the pudding mixture; cover with remaining cake half, rounded-side up. Spoon remaining pudding mixture into resealable plastic bag; refrigerate with cake until ready to use.
Bring cream just to boil in small saucepan on low heat.
Add chocolate; cook until melted, stirring constantly. Cool 10 min. Meanwhile, dip edges of wafers in glaze; place on plate.
Let stand until glaze is firm.
Spread remaining glaze onto cake.
Make 2 small cuts in top of cake; insert wafers in cuts for the monkey's ears. Refrigerate 30 min.
Cut corner off 1 bottom corner of bag of pudding mixture; use to pipe pudding mixture onto cake for the monkey's mouth and into mound on top of head as shown in photo.
Cut 6-inch length from licorice; place on cake for mouth.
Cut remaining licorice piece in half; add to cake for the nostrils. Split OREO Cookies in half; place creme-covered halves on cake for the eyes. Discard remaining OREO halves or reserve for snacking. Keep cake refrigerated.
