Magnolia Bakery Banana Pudding

My neighbor had loads of Magnolia Bakery Banana Pudding shipped in from NYC for her birthday. Lo and behold, they have published the recipe. I actually thought it got better after a day in the fridge and when I make it again, I will reduce the whipped cream by at least 1/2 cup and add more bananas and wafers. (The original recipe also calls for using a piping bag, which seems entirely unnecessary.)

Ingredients

• 1 can (14oz) sweetened condensed milk
• 1 1/2 cups cold water (filtered is best)
• 1 small box (3.4 oz.) instant vanilla pudding mix
• 3 cups heavy whipping cream
• 1 box of Nilla Wafers (cookies)
• 4 medium bananas

Preparation:

1. In the bowl of an electric mixer, blend sweetened condensed milk and cold water until combined. Add pudding mix and blend on medium speed about 2 minutes. Transfer mixture to a small bowl, cover and refrigerate for at least 4 hours (or overnight).
2. After the pudding mixture has chilled and is very firm (at least 4 hours), beat cold whipping cream in the bowl of an electric mixer until the cream is fluffy and holds a stiff peak. Then, use a spatula to gently fold the pudding mixture into the whipped cream. Fold/stir just until the pudding is combined. 
3. Pour about 1/2 of the box of Nilla Wafers into a large bowl and break up each cookie in half or into a couple pieces.
4. Slice bananas, reserving a 1/2 of a banana (in the peel) to slice and add just before serving.
5. Begin assembly by adding a few broken cookies, a few slices of banana, and a layer of the pudding. Repeat with cookies, banana and pudding. Add a third layer if possible (depending on your dishes). Chill assembled desserts at least 30 minutes or up to 6 hours. Shortly before serving, add a garnish of a few broken cookies and a slice of banana.