No actual eclairs are needed.

Margaret Eby
April 16, 2019
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You might think that an oven is an essential element for making cake, and in most cases, you'd be right. The particular alchemy of pastry baking usually requires heat to transform from batter into actual cake. Even pancakes need a skillet. But in the warmer months, when turning on the oven feels impossible, or if you're just not in a situation where access to a oven is doable but you do have a refrigerator, you have another option: Icebox cakes. These are the kind of desserts that you don't need to bake so much as let set in the refrigerator overnight for them to turn into a custard-y, delicious, ice cream-cake adjacent dessert. 

This No-Bake Eclair Cake is in the icebox cake category, though the name might be initially deceiving. No eclairs are involved in the building of this cake at all. Rather, it harnessess the flavor of a really good french eclair, full of creme patisserie and topped with a chocolate glaze. Except in this case, your weapons of choice are Graham crackers, vanilla pudding, and Cool Whip. 

The idea is basically preparing the pudding and a chocolate topping and layering them with Graham crackers in a big casserole dish. Then you let the whole thing come together in the refrigerator overnight. The pudding mixture will soften the crackers into a cake-like state, and the chocolate topping settles into a pleasing glaze. And all without once having to use the oven. It actually doesn't get any easier. 

Get the recipe for No-Bake Chocolate Eclair Cake