Place gelatin in a large bowl. Add boiling water, stirring until gelatin is dissolved, about 2 minutes. Drain pineapple, reserving liquid. Add ice cubes to liquid to measure 2-1/2 cups. Stir mixture into dissolved gelatin, stirring until ice cubes melt. Chill until mixture is the consistency of unbeaten egg white. (In the refrigerator for 5 to 10 minutes, or several minutes over a bowl of ice, stirring frequently.) Combine pineapple, cottage cheese and sour cream, stir into gelatin mixture, mixing well. Pour into 2-quart mold or large ring mold. Cover and chill until set, about 5 hours. Unmold onto kale lined serving plate. Yield: 16 servings.