Step-by-Step Directions:
1. Prepare the Pan
Lightly spray a 9×13-inch dish with non-stick cooking spray.
2. Make the Creamy Filling
In a large mixing bowl, beat together the pudding mix, milk, and peanut butter for about 2 minutes until smooth and thickened. Gently fold in the thawed whipped topping.
3. Start Layering
Arrange a layer of whole cookies to cover the bottom of the dish.
Spread half of the pudding mixture over the cookies.
Add another layer of cookies, followed by the rest of the pudding mixture.
Top with a final cookie layer.
4. Frost the Top
Microwave the chocolate frosting (with the lid and foil removed) for about 1 minute until pourable. Spread evenly over the top cookie layer.
5. Chill to Perfection
Refrigerate the cake for at least 12 hours, or overnight for best results. The longer it chills, the more the flavors soak in and soften the cookie layers into a cake-like texture.
Optional Variations:
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