Creamy Banana Pudding

This dessert is based on a recipe I found online for Magnolia Bakery's Banana Pudding. I'm 8 1/2 months pregnant, and this is the only thing that I have been wanting to eat for the last week. I made some and ate it something like three times a day until it was gone. Good thing I'm almost ready to have this baby so that I (hopefully) won't be doing that again! But let me just say, it was totally worth. This is creamy, sweet, and delicious. Enjoy!

Creamy Banana Pudding

1 pkg. (4 serving size) Banana or Vanilla instant pudding
1/2 can (14 oz.) sweetened condensed milk
1 cup cold water
1 vanilla bean
1/2 pkg. (12 oz.) vanilla wafers
1 pkg. (16 oz.) light cool whip
6 bananas, thinly sliced

1. Mix pudding (I used sugar free) with sweetened condensed milk and water. Whisk until well combined. Scrape seeds from vanilla bean into pudding mixture and stir to combine. Refrigerate for 15 minutes. Fold in 1/2 of the cool whip.
2. In trifle bowl or large glass bowl, layer 1/3 of the vanilla wafers. Top with 1/3 pudding mixture, 1/3 bananas, and 1/3 cool whip. repeat layers three times, ending with cool whip. Top with a couple of crushed vanilla wafers or shaved chocolate. Refrigerate for at least 6 hours (but it is best if refrigerated overnight).