Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
Refrigerate 24 hours before serving.
Stir 1 cup BAKER'S ANGEL FLAKE Coconut into prepared salad before refrigerating as directed.
Substitute coarsely chopped PLANTERS Walnuts for the almonds.
Serve on lettuce-covered plates. Garnish with additional orange slices and/or fresh mint.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.