Step 1

Preheat your oven to 350°F and line a 9x13 baking dish with parchment.

Step 2

Process pretzels in a food processor to crush them, if you haven’t already. You’ll want to pulse until they are ground with a few larger chunks for texture.

Step 3

In a mixing bowl, combine the crushed pretzels, melted butter and sugar. Mix until well combined. Press this mixture into the bottom of the baking dish. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely. You can put it in the fridge or freezer to speed up the process!

Step 4

While the crust is cooling, prepare the chia jam. Add strawberries to a saucepan over medium-high heat and cook until the berries start to break down and the mixture is bubbling, about 10 minutes or so.. You can use the back of a spoon or potato masher to mash the berries and create your desired consistency. Stir in the chia seeds, lemon juice and sweetener. Add 1 Tablespoon first, taste and add more, if needed. Remove mixture from heat and let cool the mixture cool and thicken while you prepare the Greek yogurt layer and let it cool.

Step 5

Using a stand mixer (or hand mixer) on medium speed, combine the Greek yogurt, softened cream cheese (be sure it’s nice and soft), whipped topping and sugar until smooth and creamy.

Step 6

Once the pretzel crust has cooled completely, spread the Greek yogurt mixture evenly over it. Place in the fridge for 1-2 hours to chill.

Step 7

Once the chia jam has cooled, spread the mixture over the Greek yogurt layer all the way to the edges.

Step 8

Refrigerate the salad for at least 1-2 hours so everything is firm.

Step 9

Slice and serve.