In a 2-quart saucepan combine juices, Rumford Corn Starch, sugar and salt. Cook until thickened, stirring constantly. Remove from heat and, while beating eggs, pour in 1/4 cup pudding mixture. When egg mixture is thoroughly combined, add back to saucepan and stir. Return the saucepan to the stove top and cook over medium heat, stirring constantly, until mixture begins to boil. Cook an additional 2 minutes and remove from heat. Pour into mixing bowl and allow mixture to cool slightly, stirring occasionally to keep a thin film from covering the top of the pudding. In a medium bowl, whip the heavy whipping cream until stiff. Fold into pudding mixture until combined well and no streaks of white remain. Pour into pudding cups and refrigerate about 2 hours. Garnish and serve.