1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.

2. In a mixing bowl, stir together the brownie mix, eggs, vegetable oil, and water until smooth.

3. Spread the batter into the prepared pan and bake for 22 to 28 minutes, or until the center is set.

4. Let the brownie base cool completely in the pan.

5. In a bowl, whisk the instant banana pudding mix with cold milk until it starts to thicken.

6. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

7. Fold the banana pudding into the cream cheese mixture until fully combined.

8. Spread the banana pudding layer evenly over the cooled brownie base.

9. Chill for 20 to 30 minutes to help the layer firm up.

10. Heat the heavy cream until hot, pour it over the chocolate chips, and stir until smooth.

11. Spread the chocolate topping over the pudding layer.

12. Sprinkle crushed vanilla wafers over the top.

13. Refrigerate for at least 2 hours.

14. Add fresh banana slices just before serving, then cut into squares.