Line 9-inch square baking pan with foil. Set aside 16 (1/4 cup) whole Shreddies. Place remaining Shreddies in a resealable plastic bag and crush by hand to yield 1-1/2 cups coarse crumbs.
Combine crumbs with butter and salt. Press evenly into bottom of prepared pan. Bake at 325 degrees F for 10 min. Cool.
Combine condensed milk, lime juice, lime rind and food colouring in large bowl. Gently fold in whipped topping. Pour over crust.
Insert 16 Shreddies over top, forming rows of 4 x 4.
Freeze at least 6 hrs. Before cutting, let stand 15 min. at room temperature. Holding ends of foil, lift from pan; cut into squares.
Tips & Tricks
Key Lime Pie VII
Use fresh key lime juice if you can, as it adds the biggest flavor.
True Blue Custard Crunch Pie
A fresh blueberry pie with a sour-cream custard and crunchy streusel topping.
TIPS & SUGGESTIONS
Make Ahead: Squares can be stored covered in freezer for up to 2 weeks.
Extra Special: Before inserting the 16 Shreddies on top, dip one corner of each in 1 tsp melted butter, then in mixture of 1 tsp lime jelly powder and 1/2 tsp Kosher salt. Insert Shreddies diagonally, so that coated corner is on top.