Magnolia Bakery Banana Pudding

I got this recipe from The Girl Who Ate Everything - she has raved about it for years and said that it's the first thing to go on Easter. She first had it in NYC and couldn't stop thinking about it. She bought the Magnolia Bakery Cookbook and this recipe was inside!

My youngest and I made this and it was delicious!! None of my children even like pudding and they all loved it!

Magnolia Bakery Banana Pudding

1 (14 oz) can sweetened condensed milk
1 ½ cups ice cold water
1 (3.4 oz) box instant vanilla pudding mix
3 cups heavy cream
4 cups sliced barely ripe bananas, (see note)
1 (12 oz.) box Nilla Wafers

In a large bowl, beat together the sweetened condensed milk and 1 ½ cups ice cold water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
In a large bowl, whip the 3 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a trifle bowl with 4-5 quart capacity (a 9x13 baking dish also works).
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer - the bananas will start to brown.