DRAIN pineapple, reserving 3/4 cup of the liquid. Pour liquid into 1-quart glass measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well. Microwave on HIGH 2 to 4 minutes or until thickened, stirring every minute. Cool.
ADD pineapple mixture to whipped topping in large bowl; stir gently until well blended. Add marshmallows, fruit and almonds; mix lightly. Cover.
REFRIGERATE 24 hours. Store leftover salad in refrigerator.