1. Preheat the oven according to the brownie mix package directions and grease a 9×13-inch baking pan.

2. In a mixing bowl, combine the brownie mix, eggs, vegetable oil, and water until the batter is smooth.

3. Spread the batter evenly in the prepared pan and bake until the brownie is set in the center.

4. Let the brownie cool completely in the pan before adding the next layers.

5. In a large bowl, beat the softened cream cheese until smooth.

6. Add the powdered sugar and vanilla extract, then mix until creamy and fully combined.

7. In a separate bowl, whisk the instant chocolate pudding mix with the cold milk until it begins to thicken.

8. Fold the pudding mixture into the cream cheese mixture until smooth.

9. Fold in half of the whipped topping to make the chocolate layer light and fluffy.

10. Spread the chocolate filling evenly over the cooled brownie base.

11. Spread the remaining whipped topping over the chocolate layer.

12. Sprinkle the chocolate shavings over the top.

13. Cover the pan and refrigerate for at least 4 hours, or overnight for the best texture.

14. Slice into squares and serve chilled.