In small saucepan, mix cranberry-raspberry juice, sugar and cornstarch until smooth. Heat to boiling over medium-low heat, stirring frequently. Cook 1 minute.
Stir in crushed fruit. Pour into medium bowl. Place plastic wrap on surface of mixture. Refrigerate 2 hours or until cold.
Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 individual dessert dishes. Refrigerate 30 minutes or until set. Garnish each with raspberry and mint leaf.